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2 garlic cloves, peeled and chopped fine
1 onion, peeled and chopped fine
3 tablespoons (45 mL) sesame oil
2 small celeriac, peeled and chopped into bite-size pieces
3 cups (270 g) broccoli, chopped into bite-size pieces
1½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon cardamom powder
¼ teaspoon oregano flakes
4 cups (960 mL) Mom’s Vegetarian Stock (p. 245)
The celeriac takes
on the flavors of the
broccoli and spices,
and lends weight to
this soup.


1. In a stovetop pot, over medium heat, sauté the garlic and onions in the sesame oil
2. Once they are golden brown, add in the celeriac, and cook till it softens, about 5-10 minutes
3. Next add in the broccoli, along with the salt, black pepper, cardamom powder, and oregano flakes, and allow them to cook together with the celeriac
4. Stir occasionally to avoid sticking and burning
5. Next, pour in the vegetable stock
6. Allow the soup to simmer for about 10-15 minutes, or until the broccoli is cooked


6-7 cups (1.4-1.6L)

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0