Cream Of Broccoli Soup

Peek Into My Kitchen And Let’s Cook Together:

Cream Of Broccoli Soup

Because so many of my clients ask me for new recipes, I decided to create a whole series and call it Peek Into My Kitchen And Let’s Cook Together!

Last time we did the Shredded Brussels Sprouts With Red Peppers and Avocado Dressing. I hope you tried and enjoyed this recipe.

Today I would like to share another of my favorite recipes, Cream Of Broccoli Soup.

Soups are a big part of our weekly menu. My husband is often amazed because I can make a soup using very few ingredients.

I love soup for these reasons:

#1. They are easy to prepare

#2. You can cook them in advance

#3. They keep great in the refrigerator for two or even 3 days

#4. They are very inexpensive

#5. AND you can freeze some of them to use on days when you don’t have time to cook

How great is that!

I also love soups because they are warm and comforting but at the same time light.

So today let’s make some Cream of Broccoli Soup together!

Cream of Broccoli Soup



[makes 6 servings]

1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 cups vegetable broth
6-7 cups broccoli florets
1/2 cup raw cashews
1-2 TBS Bragg Liquid Aminos or other seasoning
salt and ground black pepper to taste

Step 1.

Water saute onion and celery until tender. Add broccoli, broth, Bragg Liquid Aminos, and salt and pepper cover and simmer for 10-15 minutes.

Step 2.

Pour the soup into a blender, add the cashews, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel. Start with a few quick pulses before you you puree. Puree in batches until smooth and pour into a clean pot. Blend for a 1-3 depends of the blender. If your blender is not very powerful you may need more time.

Step 3.

Bon Appetit!

Renata Orr

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