simple broccoli soup

Embark on a journey of rejuvenation with this simple vegan broccoli soup.
This soup is not merely a bowl of warmth; it's a nutritional powerhouse designed to support your body's natural detoxification processes. A simple and whole detox can be a wonderful way to start the new year. Whether you are committed to veganuary or just want one clean meal this week, this broccoli soup is a great addition to your meal plan.

Broccoli, a cruciferous gem, takes the spotlight, bringing with it a wealth of vitamins, minerals, and antioxidants. This soup is a harmonious blend of flavors and detoxifying elements. Broccoli, known for its liver-cleansing properties, is paired with an array of nutrient-rich ingredients. Aromatic garlic and onions infuse depth, while the addition of nuts, seeds and spices add flavor and nutritional benefits. The velvety texture of the soup is achieved without heavy creams, emphasizing a commitment to wholesome ingredients. With every spoonful, you're not just indulging in a delicious soup; you're embracing a nurturing journey that supports your well-being. This simple ingredient broccoli soup is a flavorful invitation to nourish and cleanse, making it a comforting addition to your mindful eating rituals.

Photo and recipe adapted from the Awesome Green blog.

Visit their site to see the original recipe and details, including similar soups with other veggies or scroll down for our interpretation.

simple broccoli soup

prep time: 15 min
cook time: 15 min

2 servings

Dish ingredients

2 heads of broccoli,
about 2 cups florets

2 celery stalks
or substitute carrot greens or fennel

1 onion

1 cup greens
(kale, spinach, beet greens or another)

1 parsnip (or turnip or radish)

1 carrot

2 cups filtered water
or low sodium vegetable broth

1/2 tsp sea salt

1/2 lemon juice

1 tsp coconut oil

1 tbsp chia seeds

Toasted mixed seeds and nuts

1 tsp coconut milk

Preparation

1. Prep veggies:
   Chop broccoli into florets, retain stalk as desired.
   Finely chop celery, or substitute with carrot greens or fennel which are similar light flavors.
   Dice / crush 2 garlic cloves.
   Peel and finely chop parsnip and carrot

2. In a soup pot, heat the coconut oil, add the onion, garlic, carrot, parsnip, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.

3. Add the filtered water or vegetable broth, bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender but not mushy.

4. Stir in the greens and add chia seeds and lemon.

5. Then blend with an immersion blender or transfer into a heat-safe blender, and process to obtain a smooth cream.

6. Top with toasted seeds or nuts and serve warm.

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