Cream of Broccoli Soup

By Judi Bushala | December 3, 2020
Makes 4 servings
I love meals like this. You basically just throw everything into a pot, let it do its thing, and then dinner is ready. It’s the Cream of Broccoli Soup that you know and love, but better because everything about it is good for you.

Ingredients

2 large broccoli, rinsed, stems removed, and cut into large florets
1 large yellow onion, peeled and quartered
4 cloves garlic, peeled
1 cup raw cashews
1 32 oz. box vegetable broth, low-sodium, no oil
2 cups water
2 tablespoons miso
1/2 teaspoon sea salt, more to taste
6 turns freshly ground black pepper

Directions

  1. Add the broccoli, onion, garlic, cashews, veggie broth, and water to a large pot over medium heat. Bring it to a boil and let all of that cook for about 20 minutes or until you can easily insert a fork into the broccoli. Turn off the heat.

  2. When the broccoli is tender, remove about 5 or 6 florets, cut them into bite-sized pieces and set aside.

  3. Add everything from the pot to your high-speed blender and blend until it’s nice and creamy. You will probably have to do this in 2 or 3 batches, so you’ll need another pot or large bowl to set aside your soup once you’ve blended it. Once everything is blended and creamy, transfer all the soup back into the soup pot.

  4. Set the pot on low heat and add in your miso. Stir the miso until it is completely dissolved. This can be tricky, so my tip for you is to use the side of the pot to help break it down. Don’t let the soup boil again because the miso will lose all of it’s healing properties.

  5. Add the broccoli that you set aside and stir to combine. Add salt and pepper to taste. Mmmm. Isn't that delicious?

  6. Mmmm. Isn't that delicious?

Recipe Notes

An immersion blender will work in place of a regular blender, which will save on transferring the the soup back and forth.



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