This healthy broccoli soup is for guilt-free eating. It is prepared using all healthy and clean ingredients. A bowl of this warm soup is perfect for light lunch or dinner. It is also vegan and plant based.
Watch the video here
When I was in India, broccoli was not readily available. So, I never had a chance to try them. It was only after coming to the US, I tasted them in Asian restaurants. Since then, I have become its great fan.
I have always wanted to incorporate them in our regular diet however, I am not very successful yet. Even for trying out this healthy cream of broccoli soup, it took me three to four visits to the grocery store. My every purchase of broccoli went to the trash bin as it was kept in some remote corner of the refrigerator, far beyond my line of sight (:P).
In order to overcome my guilt of wasting broccoli, my last visit to the grocery store was solely for this recipe. Today (and finally!) I will be sharing with you all this easy broccoli soup recipe. It does not contain any dairy products, yet is creamy. Hope you all would give it a try!
How to make creamy and healthy broccoli soup?
Chop broccoli and grate carrot into small pieces. For giving a creamy texture to this soup, I used cashew cream, almond milk and a little bit of wheat flour. To make the creamy base for this soup, cook wheat flour with some oil in a medium pan on low heat for a couple of mins. Once the flour is fragrant, slowly add milk along with water. Whisk continuously while adding milk to avoid forming lumps. Don’t worry if you find some. Simply use a hand blender to the mixture to break down the lumps before adding any vegetables. Then, add the veggies and cook till they are nice and tender.
Your creamy broccoli soup is ready to enjoy for light lunch or dinner or even as a side. It is also vegan and derives key nutrients from broccoli, carrot, and cashews.
How is this broccoli soup healthy?
This cream of broccoli soup is healthy as it is prepared using all clean ingredients
- Broccoli is an excellent source of vitamin C and K. It also contains carotenoid compounds. It is a low-calorie vegetable with some amount of fiber and protein
- Carrot is a powerhouse of vitamin A. It is also a good source of vitamin B6 and vitamin K
- Cashews are a good source of healthy fat. These are rich sources of dietary minerals, thiamin, vitamin B6 and vitamin K
- It does not contain added saturated fat from dairy
YOU WILL ALSO LOVE THESE WHOLESOME SOUPS
FOOD FOR THE SOUL
“Happiness is not the way to judge any one, neither unhappiness. Unhappiness comes to you through this super ego and happiness through this ego. But joy has no double face, joy is joy. In joy, you witness, you witness the whole thing. And when you are joyous you feel the whole thing, the joy itself coming on you like grace falling on to you. It’s so beautiful that you just get lost into it.” (Shri Mataji, Preston, UK, 1980). (You can get this JOY through your self-realization now.)
Healthy Cream of Broccoli Soup
Ingredients
- 3 cup roughly chopped broccoli
- 1 cup grated carrot
- 1/4 cup cashew cream
- 2 tbsp all purpose flour
- 1 tbsp avocado oil
- 2-3 cloves small garlic minced
- 1 cup almond milk (or regular milk if not vegan)
- 2 cup water (or vegetable stock)
- salt and pepper
Instructions
- Heat oil on a low heat in a medium pan.
- Add garlic and sauté for a few seconds or until fragrant. Then add the flour and cook for about 2 min. Continuously stir it to avoid browning.
- Slowly add milk and water with continuous stirring. Take care not form lumps. Bring the mixture to a boil.
- Now add broccoli, grated carrots, salt and pepper. Cook the mixture for about 15-18 mins.
- Add cashew cream, mix well and cook for another 2-3 min.
- Turn off the heat and serve warm to enjoy this bowl of deliciousness.
Video
Notes
- If lumps form, blend the mixture before adding vegetables. I use a hand blender to do this job when I find lumps.
- I like my cup of soup with garlic herb focaccia bread or whole wheat dinner rolls.
- You can make cashew cream at home. Get the recipe here for homemade cashew cream.
Nutrition
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I just made this and it was so good!! I followed the recipe and added a little nutritional yeast for some extra “cheesy” flavor. So yummy! I was a big fan of Panera’s broccoli cheddar soup before o went vegan and this really fulfilled the craving!!
So good! Cant wait to try it! I love broccoli and cheese soup but always feel think its so high in sodum and cream.
Love this soup SO much!! I have made it 4 times now! We are a Vegan family and sometimes it can be a bit challenging finding things my 6 yo will eat. She love this!! Thanks for sharing!!
Really good and super easy to make! I changed it a tiny bit. I water sautéed the garlic instead of using the oil, I used arrowroot powder instead of the flour and I omitted the salt. This in my opinion only makes enough for two, so I’d double it to have leftovers. It would be excellent over a plain baked potato. I think I’ll add mushrooms next time and maybe onions, but it doesn’t need it. I just like more veg.
I included this dish in my weekly meal plan blog post this past week. It is delicious and a great dairy-free, vegan dinner option.
I made this and my whole family loved it. I doubled the cashew cream and used homemade bone broth. Thank you for sharing this recipe.
My daughter and I are on a healthy eating journey. She came across this wonderful website and we immediately began printing out recipes we wanted to try. This broccoli and carrot soup is AMAZING! We’ve made it twice in one day and will be tripling the recipe tonight to share with the whole family. What a blessing! Thank you Swati and Tushar!
I’m so excited to try this soup, but cannot find cashew cream anywhere, tried health food stores, super markets. Any suggestions will be appreciated!
Hi Loretta,
You can easily make cashew cream at home using raw cashews. You can follow this cashew cream recipe to make it at home. Dairy cream is also another substitute. I hope this helps.
I’ve now made this recipe twice within about 2 months, and loved it both times. Even hubby thought it was good, and he’s picky about “healthy” dishes. First time I made it, even before getting to where you add the cashew cream, I thought it was sufficiently flavorful it didn’t even need it. But since I’d made the cashew cream (so easy), figured I’d include it and it did give it a creamier, fuller quality.
Note: 2nd time I made it, I doubled the recipe b/c, in addition to hubby and 24 yr. old son, daughter & boyfriend now home from college living here b/c Coronavirus…As delicious as 1st time. But beyond doubling the 2 Tbsp. of flour to 4, at some point I felt I needed more, and had just a bit of quinoa flour (I’d made myself by grinding quinoa in a coffee grinder) leftover from another recipe, so I decided to use it up, since it’s healthier than all-purpose flour, and I think it added a nice, if very subtle, nutty flavor. Enough so that next time I make it, I’ll use 1 Tbsp. quinoa flour and 1 all-purpose.
Thank you for your feedback. I liked the idea of adding quinoa flour. Thanks for the tip. I will give it a try 🙂
Glad you like it :)!