Soups are so beneficial and healthy for you… but only if you use truly healthy ingredients.  Because soups are liquid, they’re easy for your body to digest and absorb nutrients quickly.

It’s really important that you use truly healthy, clean, organic ingredients… otherwise, your body will soak up toxins instead, which can affect your cellular health.

So many soups I find online are loaded with processed toxic ingredients like dairy, preservatives, and other unhealthy ingredients.

Take traditional cream of broccoli soup recipes for example…  They always call for heavy cream, milk, and/or cheese that can wreak havoc on your health and waistline.  (Learn more about why I recommend going dairy free and get a nut milk recipe here.)

Since there are so many toxic soup recipes floating around the internet, I put together a recipe that is so dang good, you’ll want to eat it every day.

This soup is so healthy for you and it’s packed with tons of nutrients from the broccoli as well as healthy fats from the cashews and broccoli.

Plus, it’s easy to make.  I think you’re going to love it!

 

 

VEGAN CREAM OF BROCCOLI SOUP

 

This recipe is perfect to prepare on the weekend and enjoy throughout the week. You can serve it alongside a sandwich or salad for a filling lunch.

 

INGREDIENTS

 

*organic ingredients recommended*

  • 1 cup cashews, soaked overnight
  • 1 head of fresh broccoli, chopped into florets
  • 2 tbsp. olive oil
  • 1 small garlic clove, peeled and chopped
  • salt and pepper to taste
  • 3/4 cup stock – Veggie, chicken, beef, or bone broth – 1/4 cup & 1/2 cup reserved
  • 3 tablespoons nutritional yeast
  • 1/4 cup coconut milk – or any nut milk alternative
  • Cumin, salt, and freshly ground black pepper, to taste

 

PREPARATION

 

  1. Remove tough stalks from broccoli before chopping the florets. You may discard the stalks or use them in another dish later, just peel the hard exterior first and chop them for an addition to salads or anything else.
  2. In a large stock pot, saute the oil, garlic, chives, salt and pepper over medium heat.
  3. When fragrant, add the broccoli and 1/2 cup broth and cook until the broccoli is soft but not mushy. (About 15 minutes.)
  4. When the broccoli is cooked, drain the water from soaked cashews.
  5. Add the cashews and nutritional yeast to a food processor and process until they reach the consistency of ricotta.
  6. Add the broccoli and process adding the remaining liquid as needed, about 1/4 a cup at a time until you reach your desired consistency.
  7. Add spices to your taste and garnish with green onion or chives and serve. Enjoy!

 

Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 4 servings
Calories: 220 per serving

 

Leave me a comment and let me know how your soup turns out.

Your Coach and Biggest Cheerleader

xxoo

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Pin this recipe so you’ll have it forever. 

 

Broccoli Soup Christina Carlyle

 

Here are some addictive Soup recipes and my must-try Soup Cleanse. I think you’re going to love them.

 

VEGAN CREAM OF BROCCOLI SOUP

This broccoli soup is full of fiber, protein, and healthy fats.  It'll keep you feeling full for hours and is easy to make.  This soup recipe is perfect for meal prep.  A batch will last up to 3 days in the fridge.  Serve this soup alongside some protein or salad for a filling meal that's great for health and the metabolism.
Prep Time15 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Soup
Keyword: Broccoli, Broccoli Soup, soup
Servings: 4
Calories: 220kcal
Author: Christina Carlyle

Ingredients

  • 1 cup cashews soaked overnight
  • 1 head of fresh broccoli chopped into florets
  • 2 tbsp. olive oil
  • 1 small garlic clove peeled and chopped
  • salt and pepper to taste
  • 3/4 cup stock – Veggie chicken, beef, or bone broth – 1/4 cup & 1/2 cup reserved
  • 3 tablespoons nutritional yeast
  • 1/4 cup coconut milk – or any nut milk alternative
  • Cumin salt, and freshly ground black pepper, to taste

Instructions

  • Remove tough stalks from broccoli before chopping the florets. You may discard the stalks or use them in another dish later, just peel the hard exterior first and chop them for an addition to salads or anything else.
  • In a large stockpot, saute the oil, garlic, chives, salt and pepper over medium heat.
  • When fragrant, add the broccoli and 1/2 cup broth and cook until the broccoli is soft but not mushy. (About 15 minutes.)
  • When the broccoli is cooked, drain the water from soaked cashews.
  • Add the cashews and nutritional yeast to a food processor and process until they reach the consistency of ricotta.
  • Add the broccoli and process adding the remaining liquid as needed, about 1/4 a cup at a time until you reach your desired consistency.
  • Add spices to your taste and garnish with green onion or chives and serve. Enjoy!