Broccoli Cream Soup

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This soup is AMAZING! You can add a little bit of almond milk as well to make it creamier. And to boost the flavor and to give it a more cheesier taste, you can also add some nutritional yeast, which will add extra protein and fiber to it as well.

Makes 4 Servings

Ingredients

  • 1 Sweet Onion (chopped)
  • 1 Carrot (chopped)
  • 3 stalks Celery (chopped)
  • 5 cups Broccoli (chopped, incl. stalks)
  • 5 cups Water
  • 1 Cup of Unsweetened Almond Milk
  • 1 tsp Dried Basil
  • 1/2 tsp of Tony Chachere’s (optional)
  • 1 tbsp of nutritional yeast (optional)
  • 1 tsp Sea Salt
  • 1 cup Cashews
  • 2 cups Green Lentils (cooked, drained and rinsed)
  • 2 cups Baby Spinach (packed)

Directions

  • Throw your chopped onion, carrot, celery and broccoli in a large pot. Pour in water and add the dried basil and sea salt. Place over high heat and bring to a boil. Once boiling, cover the pot and reduce to a simmer. Let simmer for 15 to 20 minutes or until broccoli is tender.
  • In a blender, create your cashew cream by blending together 1 cup of cashews with 1 cup water. (If you alter the serving size, just keep the cashew to water ratio 1:1.) Pour the cashew cream in with your veggies and stir. Now add your green lentils and stir again.
  • Add the spinach, nutritional yeast and 1 cup of almond milk to the soup mixture. Then blend soup mixture to a puree with an emergent blender. Voila!! It’s done and ready to be served into bowls. Enjoy!

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Patty Martin

Registered Dietitian Nutritionist

Have you found the right weight loss solution for you, yet? You can! Together, we’ll resolve your past weight loss struggles, transform your energy and health and you will look and feel your best. I truly enjoy helping my clients to reach her or his most desired goals. As a registered dietitian nutritionist, I can help you become all you want to be and more.


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