Broccoli Soup

January 2, 2018


Sometimes we are blessed by what little we have, as was recently my experience.

It was the end of the week, and I needed to put together one more meal with the remnants of all of the produce left in the fridge. Sometimes this leads to dinner fails and other times it’s a win. I declare this Better Broccoli Soup a win and so did my family.


2 Large heads of organic broccoli, the longer and thinner the stems, the better. Cut stems just below the crown of florets, set aside florets and peel the stems, if necessary, removing any thick or stringy outer layer and chop.

2 large organic shallots, peeled and finely minced

3-4 organic carrots diced

1-2 tbl of any mixed blend of dried green herbs such as parsley, oregano, thyme, chives

2 Veggie Bouillon Cubes

1 can of organic coconut milk

1 bag of chopped frozen organic spinach

Salt & Pepper to taste


Saute shallots until soft, add broccoli stems, diced carrots, and herbs. Cover with 2 quarts of water. Cook under pressure or with a lid until vegetables are tender and aromatic.

While the soup base is cooking, gently steam broccoli heads until just fork tender but not more. Remove and rinse with cold water to stop any further cooking. Cut or break into smaller bite sized pieces.

Using a high speed blender or with immersion blender, blend the soup base until smooth. Add bouillon cubes, bag of spinach, broccoli florets, can of coconut milk and more water to reach desired consistency. Season to taste.



Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Keep it Cool I: Asian Broccoli Salad

By Lauren | July 7, 2016

The best summer recipes in my opinion make use of the abundance of this season’s produce, require a minimal list of ingredients, and don’t involve the oven!  Follow this month’s series to Keep it Cool in your kitchen and add four fantastic main dish salads to your repertoire. I personally think broccoli is at its…

Seasonal Sides IV: Brussels Sprouts

By Lauren | November 22, 2016

Members of the cabbage family, Brussels sprouts are in the same category as collard greens, broccoli, kale, and kohlrabi. There are actually many varieties available and some are even purple, such as the Ruby Crunch or Red Bull. Early species of Brussels sprouts originated in ancient Rome. However, the cultivation of what we know today…

Root Vegetable Soup

By Lauren | November 16, 2018

A bowl of this soup really could not be easier to make or more comforting to eat. What it takes, however, is a handful of good, quality vegetables and the willingness to peel and chop. And yes there is kohlrabi on this list and it totally is not a root vegetable! But it was looking…

Posted in ,

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.