broccoli soup

5.0 from 1 reviews
broccoli soup with cashew cream
Prep time
Cook time
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I developed this broccoli soup recipe in preparation for my first IVF cycle to help support detoxification. Broccoli is a cruciferous vegetable that contains glucosinolates shown to support detoxification pathways and toxin elimination. Eat during down-regulation.
Recipe type: light bite, soup
Serves: 4
  • 2 tbsp olive oil
  • 1 brown onion, finely diced
  • 1 garlic clove, crushed
  • 2 sticks celery, chopped
  • 1 medium potato, cut into 2cm cubes
  • 1 litre vegetable stock
  • ½ cup pre-soaked cashews (soak in double volume water for a minimum of 2 hours)
  • I head broccoli, roughly chopped (including the stalk)
Cashew cream ingredients (optional)
  • 1 cup cashews
  • 2½ cups filtered water
  • Sea salt
  • 1 tbsp nutritional yeast flakes
  • 1 tsp freshly squeezed lemon juice
To make the cashew cream
  • Soak the cashews in 2 cups filtered water, overnight or for a minimum of 2 hours. Drain, rinse and add to a blender with ½ cup filtered water, pinch sea salt, nutritional yeast and lemon juice. Blend until smooth.
  1. Heat the olive oil in a large saucepan over a low heat. Add the onion and celery, season well and gently fry until soft, about 5 minutes. Add the garlic and fry for a further minute.
  2. Add the potato, cover with a lid and sweat for 5 minutes. Stir occasionally to ensure the potato isn’t sticking, if it is add a splash of water.
  3. Meanwhile, blend the cashews with 250ml of the vegetable stock. Set aside.
  4. Add the remaining 750ml vegetable stock and the broccoli to the saucepan. Bring to a simmer until the vegetables are soft, about 10-12 minutes.
  5. Stir the cashew and vegetable stock mixture into the soup. Adjust the seasoning. Return to a simmer and then immediately remove from the heat. Transfer to a blender and blend until smooth.
  6. Return to the pan to warm through. Serve with a dollop of cashew cream and sprinkling of hot chilli flakes, if you like.

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