AuthorLeah St John, CHN
RatingDifficultyBeginner

This Creamy Broccoli Soup has a lovely flavor and can be made in less than 30 minutes. It's an easy and yummy way to get a healthy dose of broccoli in your diet, and would be great for freezing for future meals.

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 head of broccoli3 cups = about 1 medium head, stem included
 1 carrot1 medium carrot = about 1/2 cup
 ½ yellow onion1/2 onion = about 1/2 cup
 1 celery stalk1 large stalk = about 1/2 cup
 1 russet or yellow potato1 medium potato = about 3/4 cup
 4 garlic cloves
 3 cups water
 1 low-sodium veggie stock cubeor use veggie stock instead of water
 1 ½ tbsp lemon juice
 ¼ cup nutritional yeast
 ¼ cup cashews
 1 tsp onion powder
 ½ tsp garlic powder
 ½ tsp smoked paprika
 ½ tsp dried dill
 1 tbsp miso

1

Peel the carrots, potatoes, and broccoli stem. Roughly chop the carrots, potatoes, onion, broccoli stem, and celery, and pulse them in a food processor until they are diced. Add them to a soup pot. Pulse the broccoli florets in a food processor until they are in small pieces and add them to the soup pot.

2

Add the vegetables, water, stock cube, onion powder, garlic powder, dill, and smoked paprika to the pot and bring to a boil. Reduce to a simmer, and cook for 10 minutes or until the vegetables are tender. While the soup is cooking, add the cashews, nutritional yeast, garlic cloves, lemon juice, and miso to a blender and set aside.

3

Carefully transfer the soup to the blender, blend until smooth, and return to the soup pot (this might have to be done in a couple of batches depending on the size of your blender). If the soup is too thick, add a little water to thin it out.

4

Serve, and garnish with some fresh or dried dill and black pepper if desired.

Notes
5

You could dice the vegetables by hand before adding them to the soup pot, but we find that using a food processor to dice them makes meal prep a lot quicker and easier.

6

You can use frozen broccoli in place of fresh.

Category

Ingredients

 1 head of broccoli3 cups = about 1 medium head, stem included
 1 carrot1 medium carrot = about 1/2 cup
 ½ yellow onion1/2 onion = about 1/2 cup
 1 celery stalk1 large stalk = about 1/2 cup
 1 russet or yellow potato1 medium potato = about 3/4 cup
 4 garlic cloves
 3 cups water
 1 low-sodium veggie stock cubeor use veggie stock instead of water
 1 ½ tbsp lemon juice
 ¼ cup nutritional yeast
 ¼ cup cashews
 1 tsp onion powder
 ½ tsp garlic powder
 ½ tsp smoked paprika
 ½ tsp dried dill
 1 tbsp miso

Directions

1

Peel the carrots, potatoes, and broccoli stem. Roughly chop the carrots, potatoes, onion, broccoli stem, and celery, and pulse them in a food processor until they are diced. Add them to a soup pot. Pulse the broccoli florets in a food processor until they are in small pieces and add them to the soup pot.

2

Add the vegetables, water, stock cube, onion powder, garlic powder, dill, and smoked paprika to the pot and bring to a boil. Reduce to a simmer, and cook for 10 minutes or until the vegetables are tender. While the soup is cooking, add the cashews, nutritional yeast, garlic cloves, lemon juice, and miso to a blender and set aside.

3

Carefully transfer the soup to the blender, blend until smooth, and return to the soup pot (this might have to be done in a couple of batches depending on the size of your blender). If the soup is too thick, add a little water to thin it out.

4

Serve, and garnish with some fresh or dried dill and black pepper if desired.

Notes
5

You could dice the vegetables by hand before adding them to the soup pot, but we find that using a food processor to dice them makes meal prep a lot quicker and easier.

6

You can use frozen broccoli in place of fresh.

Creamy Broccoli Soup