top of page

"Cream" of Broccoli Soup

YIELD: 5 Servings (8oz servings)

  • 1 tsp minced ginger, fresh

  • 1 tbsp minced turmeric, fresh

  • 1 cup yellow onion, julienne

  • 2 garlic cloves, peeled

  • 2 tbsp coconut oil, MCT

  • 1/4 cup nutritional yeast

  • 1/4 cup hemp seeds (optional)

  • 1 cup cashews

  • 2 quarts water or vegetable broth

  • 2 broccoli crowns, with stems

  • 2 collard leaves, trimmed

  • 1/4 tsp Spirulina

  • Himalayan salt to taste

  • Lemon or lime juice to taste

Garnish: cashews and hemp seeds


  1. In a stock pot sauté the onion, garlic, ginger and turmeric in 1/4 cup water.

  2. Add the MCT coconut oil followed by the nutritional yeast.

  3. Allow the yeast to form a roux with the water and the oil.

  4. Gradually add the remaining 2 quarts water or broth.

  5. Add broccoli crowns and collard leaves. Trim the broccoli stems with a vegetable peeler and roughly chop. Add the cashews and hemp seeds and cook for 5 minutes.

  6. Add spirulina just before blending the ingredients. Blend until smooth and season to taste with salt and lemon or lime juice.

  7. Garnish with cashews and hemp seeds

  8. Serve warm.


bottom of page