Whether you’re looking for a creamy and comforting soup to eat or needing an immunity boost, this Broccoli soup has you covered.

Broccoli is the main star of this recipe and packs a ton of nutritional benefits, like anti-cancer properties, helps to cleanse the lungs and assists in detoxing.

But the co-star in this recipe would be the turmeric. It takes the health benefits of this soup to the next level. Turmeric is anti-inflammatory, which helps to reduce inflammation, manage pain and boost the immune system.

Save this recipe for the next time you’re starting to feel a cold come on or just want a nutritious and delicious meal.

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Healing Broccoli Soup

Please use all organic ingredients when possible!
Course Dinner
Cuisine American
Keyword broccoli soup, oil-free, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 2-4
Author Megan Evans

Ingredients

  • 4 cups Vegetable Broth
  • 2-3 cups Broccoli Florets
  • 3/4 cup Celery (chopped)
  • 1/4 Red or Yellow Onion (chopped)
  • 4 Garlic Cloves (minced)
  • 1 tsp Turmeric (or 1/4-1/2 inch fresh)
  • 4 tbsp Nutritional Yeast
  • 1/3 cup Raw Cashews
  • 1/8 tsp Nutmeg
  • 1/2 tsp Salt (optional; add to your taste)
  • Pepper (to taste)
  • 1/2 Avocado (OPTIONAL: if you can't do cashews, replace with avocado)

Instructions

  • In large pot over medium heat, sauté the onions, celery and garlic for about 4-5 minute until onions are translucent. Use a few tablespoons of oil to sauté or use slashes of water as needed to keep them from sticking.
  • Add in the broccoli + nutritional yeast, salt and nutmeg and cook for another 2 minutes. Then add turmeric, vegetable stock, cashews and bring to boil. Reduce heat to medium, cover and cook for 10-15 min or until broccoli is tender.
  • Use an immersion blender or carefully transfer soup to a blender to blend. If using a regular blend, I suggest allowing the soup to cool before you transfer. Sometimes hot liquids can blow the top of the blender. 
  • Once all blended pour back in pot and reheat if needed. Add salt and pepper as desired. Store in an air-tight container for 3-4 days in the refrigerator. Store in the freezer for longer. 
  • Nicole says:

    Made this tonight and it was delicious, surprisingly flavorful, and got great reviews from the kids! Doubled the batch and it was maybe a little salty due to the broth I used, so may sub 2 cups of water next time for 2 cups of the broth. Overall great and will make again!

    • Megan Lawson Evans says:

      Thanks for the review!! Yes, definitely sub water for broth to cut the sodium. My kids love it too! :)

  • Steph says:

    SO good!
    I used the 1/2 avocado option instead of cashews and it turned out great. Will be doubling the batch next time!

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