Cream of Broccoli Soup

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< 1 min read
Summary

Broccoli never tasted so good! Make plenty of this creamy and healing soup and freeze some in individual containers for ready-to-go meals. Broccoli is packed with sulforaphane, vitamin C, and fiber — nutrients needed to keep your body functioning at its best!

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients

 1 tbsp water (and more as needed)
 1 ½ cups onion chopped
 ½ tsp dill seed
 1 tsp dry mustard
 ¾ tsp salt
 ground black pepper (optional, to taste)
 4 cups broccoli (roughly chopped, florets and trimmed stems)
 ½ cup cashews (soaked in water 4–6 hours and drained)
 1 ½ cups plant-based milk (plain, unsweetened)
 ½ cup water
 ½ tbsp organic miso (mellow white or chickpea)
 1 pinch nutmeg
 2 tbsp lemon juice (freshly squeezed)
 ¼ cup basil leaves (optional, but very good)

Directions

1

In a large pot over medium-high heat, add the first tablespoon of water, onion, dill seed, dry mustard, salt, and pepper, if using.

2

Let cook for 8–9 minutes, stirring occasionally, and adding a touch more water if onions are sticking.

3

Add broccoli, reduce heat to medium-low, put lid on soup pot and cook for 4–5 minutes.

4

After that time, remove from heat. Don’t let the broccoli overcook, keep it a vibrant green color.

5

While the onions and broccoli are cooking, you can prepare the blending mixture.

6

First, add the cashews and 1 cup of the milk to a blender. Puree until smooth.

7

Once smooth, add remaining milk and other ingredients (except basil), and puree again.

8

Transfer the sautéed onion and broccoli to the blender, along with the basil.
Puree until fairly smooth (or as smooth as you like it).

9

Taste, and add extra salt and pepper as desired, and additional non-dairy milk or water to thin if needed. Serve!

Chef's Notes

Dill Seed
Dill seed has more distinctive taste than dried dill weed — which can often taste quite flat. Don’t substitute dill weed here. Source dill seeds or you can substitute cumin seeds.

Miso
I use chickpea miso but you can use another light miso if you prefer.

Serving Suggestion
This is a comforting, simple meal in a bowl. Serve with whole-grain crusty bread or alongside a cooked whole grain.

Recipe by Dreena Burton, reprinted from The Cheese Trap adapted for WHOLE Life Club (WLC)

Ingredients

 1 tbsp water (and more as needed)
 1 ½ cups onion chopped
 ½ tsp dill seed
 1 tsp dry mustard
 ¾ tsp salt
 ground black pepper (optional, to taste)
 4 cups broccoli (roughly chopped, florets and trimmed stems)
 ½ cup cashews (soaked in water 4–6 hours and drained)
 1 ½ cups plant-based milk (plain, unsweetened)
 ½ cup water
 ½ tbsp organic miso (mellow white or chickpea)
 1 pinch nutmeg
 2 tbsp lemon juice (freshly squeezed)
 ¼ cup basil leaves (optional, but very good)

Directions

1

In a large pot over medium-high heat, add the first tablespoon of water, onion, dill seed, dry mustard, salt, and pepper, if using.

2

Let cook for 8–9 minutes, stirring occasionally, and adding a touch more water if onions are sticking.

3

Add broccoli, reduce heat to medium-low, put lid on soup pot and cook for 4–5 minutes.

4

After that time, remove from heat. Don’t let the broccoli overcook, keep it a vibrant green color.

5

While the onions and broccoli are cooking, you can prepare the blending mixture.

6

First, add the cashews and 1 cup of the milk to a blender. Puree until smooth.

7

Once smooth, add remaining milk and other ingredients (except basil), and puree again.

8

Transfer the sautéed onion and broccoli to the blender, along with the basil.
Puree until fairly smooth (or as smooth as you like it).

9

Taste, and add extra salt and pepper as desired, and additional non-dairy milk or water to thin if needed. Serve!

Cream of Broccoli Soup