How to make healthy choices every day

Cream of Broccoli and Cashew Soup

Cream of Broccoli and Cashew Soup // My New Roots

Have you ever convinced yourself that something is delicious so you can actually handle eating it? Let me count out a few of my least favourite-tasting healthy things that I consume with disdain: spirulina, chlorella, most sea vegetables, flax seed oil, and wheatgrass juice. I have also been like this with broccoli, probably my entire life. Especially after studying nutrition and learning just how incredibly good this veggie is for us, I’ve really forced myself to eat more of it, regardless of how yucky it tastes to me.

The challenge lives on. Although I have found suitable homes for most of the aforementioned foods in smoothies (thank goodness for smoothies), broccoli just doesn’t work all that well blended up with banana. Call me crazy.

My first introduction to broccoli was cream of broccoli soup, of the canned variety: salty white mire with infinitesimal flecks of green, which I suppose was supposed to make whoever is eating feel a little healthier. But the broccoli? Is it even in there? All I remember is a hot bowl of thick, sulfur-flavoured cream, and the only indication of broccoli being the putrid fart-y stench. My five-year-old self was put off to say the least, and broccoli quickly made it to the top of my ick list.

Although I’ve made it a habit to cover up the taste of broccoli more often than letting its true flavour shine through, this soup is different. First of all, it’s mostly broccoli. And it’s scrumptious. It doesn’t hide underneath crazy cheese sauce or dressing because it doesn’t need to! It’s earthy and delightful. It’s shockingly green and decidedly not fart-y because the broccoli isn’t overcooked. It’s rich and creamy with a hint of spice that you can dial up or down depending on whom you’re cooking for.

I used cashews to deliver that unctuous richness, and nutritional yeast to mimic the cheese-y taste of dairy. Not only does this really take the soup to a whole other level, swirling that velvety cream through the bowl of green creates a beguilingly beautiful result. I mean, just look at it. This is satisfying and stick-to-your-ribs kind of fare, which is perfect as the autumn wind begins to blow. I am proud of this soup. It marks a grown-up kind of shift in my palette and my diet. A soup to celebrate not just health, but deliciousness.


How to make Broccoli not a bummer
Brassica vegetables! Repulsing children since the beginning of time!

Okay, why do kids hate this group of veggies so darn much? Even adults tend to shy away from them in many cases. I believe sulfur is to blame – that uber-healthy, yet stinky and gas-producing compound naturally found in broccoli, cauliflower, Brussels sprouts, kale and the like.

There is a very important trick to remember when cooking these beauties up, and that is to not cook them very much at all! Broccoli contains good amounts of chlorophyll, the “life blood” of plants, which actually helps counteract the sulfuric taste, smell and wind-making properties. Chlorophyll, however, is very sensitive to heat and once it’s gone, that rotten egg scent which would otherwise be neutralized, will likely spoil all hope of your munchkins munching the veg. Five minutes is all it takes to lightly cook most brassicas, while maintaining their high levels of chlorophyll and vitamin C. This will also reduce gas, and that makes everyone happy.

Steaming is the healthiest way to enjoy broccoli, especially if you consume the steaming water as well. In this case of this soup, the water in which the broccoli is cooked, gets blended up into the final dish, making this a mineral-rich soup where very little nutrition is lost.

If you are going to cook the stems of broccoli (waste not want not!), steam them 2-3 minutes before adding the florets, as they take a little longer. Remember that the broccoli leaves are completely edible as well and loaded with nutrients.




By the way, thank you all SO much for an absolutely fabulous time in Amsterdam! The cooking classes, lectures, cookbook event, and Restaurant De Kas dinner were tons of fun for me and I hope you enjoyed them as much as I did. I have plenty of beautiful photos so stay tuned to Facebook where I will share them very soon!

With gratitude and broccoli,
Sarah B

Show me your soup on Instagram: #MNRbroccolisoup

160 thoughts on “Cream of Broccoli and Cashew Soup”

  • I am a huge fan of Broccoli! My family and I enjoy having broccoli in our refrigerator all the time. We love to use it as an ingredient in soups, salads, and even side dishes. My family has been making soup for years. This soup is so creamy and flavorful thanks to the cashews. I love the combination of broccoli and cashews creates a delicious, nutty flavor that is hard to beat. I also like to serve it with freshly baked bread on the side.

  • Hi there, do you think I could use cashew butter in this recipe instead of raw cashews? I just bought cashew butter to make the Butter Chickpeas (which was delicious!!) and I would like to use it here as well, if possible. Thank you!

  • Hey! This is a great soup recipe! I tried it the other day and it turned out so delicious! Great for a warm cosy winter evening! I used cashew nuts and nutritional yeast from the brand Sattvic Foods. Their premium-sized cashew nuts give the best flavour and the nutritional yeast makes me forget about dairy cheese! Just the best combo for a hearty soup! Definitely check them out! Also, can I use pink salt instead of sea salt? Thankx.

    • Hi Elizabeth, thanks for making this soup! I’ll have to check out the cashews. And yes, you can absolutely use pink salt! Enjoy, xo ❤️

  • Unlike you, I dig broccoli so I’m pretty sure this soup will be a favorite. I’ve been obsessed with using cashews in creamy dishes lately and this certainly fits the bill.

  • So I came across your blog this weekend when searching for plant based recipes. Made this soup tonight for dinner and it is AMAZING! Served with some herbed whole grain croutons I made and a wonderful spicy mushroom and brown rice casserole. A beautiful soup! Will be trying many more of your recipes! Thank you again!

  • I used the same basic recipe, altered the amounts of each ingredient to use up what I had at home and… was sitting at the table less than an hour later eating delicious soup!

    Trick: Use hot water for the initial cashew cream to speed up the process. Also used vegi-chicken powder and hot water as a vegetable broth sub.

  • This is a great soup for baby and kid! I think I’ve liked broccoli since I can eat 😀 so I don’t have any trouble with them, but I must try this soup, it looks so creamy and smooth. Thank you for the recipe ^^

  • I just made this soup and I’m glad the portions are for 6 people because I think I’ve already eaten a whole bowl full while blending / cleaning up – its so yum!! 🙂

  • This as a vegan looks so amazing. Love the image quality that is on here. I was wondering if you have any other posts like this thanks

  • Hey! I love your recipes, specially that you organise them by season. I have a question, I did half of the recipe for just one night, using obviously half of the ingredients. But it had too much garlic, you could taste it so much that it was too spicy. Of course I don’t want to through it away because its delicious! But, do you have any ideas how I could make it less spicy (the one I all ready have). Maybe adding more cashew cream or milk but without garlic?

    • I just made this soup. The garlic flavour dominates. I would suggest half the amount of garlic to make the perfect soup.

  • love this recipe will definitely try it sometime. I don’t hate broccoli but never would’ve thought to make it a soup, usually i just stir it with garlic.

  • This soup is amazing! I had a friend over and already planned to make this soup, she admitted that she never really liked broccoli, but she was crazy about the soup and even asked for a second round 🙂
    I also love the fact that the soup doesn’t require a lot of ingredients and you can put it together really fast, which is perfect! Thank you 🙂

    Warm regards,

  • Amazing. I added Tahini to the cashew cream which worked well. I also added mint and served it chilled as it is summer in Australia at the moment, and it was still delicious!

  • Amazing. I added about two tablespoons of Tahini to the cashew cream which worked really well. I also added mint for freshness and served it cold as it is summer in Australia and it was still delicious. Thanks for sharing!

  • Hello Sarah. I have read your recipes for a year or more and they are inspirational – thank you for your generosity in putting so much information out for free. I don’t usually comment on things, but this soup is utterly AMAZING. I have always hated broccoli and in fact all brassicas too, so I made this recipe with no great expectations. However, I absloutely love it and can’t taste broccoli at all. I am so excited that I can now eat broccoli – have tried many so-called magic broccoli recipes over the years and found them all inedible. I made a few changes just because I didn’t have all ingredients exactly. I substituted nutritional yeast with a dried miso soup (Clearspring) and vegetable broth with some home-made chicken stock, but otherwise followed to the letter. Thank you – this will transform my eating so I can now get some broccoli down me. In fact I think it tastes almost like cheese – astonishing! Thank you.

    • Hi Tami,

      The flavour and nutrition will be very different, but you can always try. Let me know how it goes 🙂

      xo, Sarah B

  • Steaming broccoli and then drinking the water… I don’t hear that anywhere, except it is a trick I know. And “waste not, want not” is a motto my mother lives by, and I, too! Are we long lost sisters? I love reading your blog. It’s just a major distraction when I have school work that need to get done! Oh!

  • Thanks for converting measures to the metric system as well. I love both broccoli and cashew nuts, so that recipe turns out to be a “need-to-do” 🙂

  • Really lovely. I am going to add this to my Thanksgiving table this year. I do a “veggie” T-day so it’s all about fun recipes and healthy recipes and no turkey! (Except for the origami paper turkey centerpiece!)

      • Hi Tamela,

        I highly encourage you to use raw cashews, as roasted ones are often rancid and unhealthy. All my best, Sarah B

  • THis looks so incredibly tasty – I have always loved broccoli. But I have a quick question – maybe some of the commenters can help me out: what is a knob of coconut oil, and would a substitution work? And, can this work without the nutritional yeast, or is it important for creaminess?

    • I cooked the vegetables without oil- just added small (very small) amounts of water to the pan to help de-glaze any onions that started to stick.
      I think a knob of coconut oil would be a rounded tablespoon.

  • Sarah, I made this lovely, creamy soup for dinner tonight. I also made the Life Changing Loaf of Bread for the first time and what a dangerous duo they were. What warms my heart more than anything is how my 20 month-old and 3 year-old gobbled everything up! Thank you for another gem!

  • Oh nooo!! You were in Amsterdam and I did not know about it. How did his happen? So sorry to have missed your class! Luckily you posted another great recipe. 🙂

  • Oh wowwee this looks good. Am sure the kids will love it too! Thanks for the amazing cookery demo in Amsterdam, it was just so brilliantly inspiring and a lovely experience. The house has been filled with the aroma of coconut bacon cooking in the oven ever since! All the best from Suffolk, UK.
    Suzy x

  • Made it yesterday: UTTERLY DELICIOUS. My fiancé loved it, and he usually doens’t like broccoli. Brava Sarah! Love from Milano

  • Ooolala, this soup looks delicious, Sarah! I don’t remember ever disliking broccoli, but in the past I used to hate beets and arugula. I knew they were good for me though so I forced myself to eat them… And now I love them! :p

  • For those of you who do dairy, besides the pecorino/romano, I discovered that fresh ricotta is fantastic in all these “cream” soups – broccoli, pumpkin, sweet potato, whatever. Since you’re blending everything, just cut it roughly and toss it in. It give all the body and creaminess that cream does, without so much fat. (I’m not one of those people to obsess about “low-fat”, but if you can substitute more protein for a bit of fat, it’s a win I think. Save room for that cheesecake 🙂 )

  • Lovely Sarah,
    It was a very nice experience to attend one of your cooking classes in Amsterdam. You could see everybody was having great time!
    I liked the way you’ve explained why you are using “this” in your recipes, what does it for you body etc. You patiently answered all the questions..I’ve learned a lot in one afternoon!
    Hope you enjoyed as much as we did!
    Thank you for that! Greetings, Marcela.

  • Lovely Sarah,
    It was a very nice experience to attend your cooking class in Amsterdam. You could see that everybody was having great time. I liked the way you’ve explained why you put certain things in your recipes, what does it exactly for your body etc. Hope you enjoyed as much as we did it!!!
    Thank you very much!!! Greetings Marcela.

  • Hi Sarah! This soup is the bomb! Absolutely delicious! I made it tonight just as written, and we both went back for more- it was that good! What I really love? Ha, my bowls looked exactly like yours in the photos, swirls, pepper flakes, and parsley leaves on a beautiful bright green background. I felt so stoked to serve this up. Thanks for another winning recipe!

  • We love broccoli! When I saw this I knew I had to try it. (We aren’t vegan, or dairy free, but love to try new things, and anything broccoli deserves a shot!) I did have reservations about the nutritional yeast- and was going to cheat and use fresh parm. But, I decided to “branch out” and find some yeast and try it. I’m so glad I did! This soup is amazing. My other half said, “this is great, what’s in it?” He was surprised, as I was, that it was as flavorful and rich as it was. I followed your recipe to a “T”, and we think it’s perfect as it is! We’ll be making this one again before long, I promise you that. Thanks Sarah!

  • One other question … is the amount of water listed in the cashew cream ingredient list the amount of water to soak the cashews in, or is it to be added to the blender? I assumed it was the latter, but my soup is much thinner than yours looks in the picture, so I am wondering if I assumed incorrectly? Thanks so much!

    • Hi Marlene. I’m pretty sure the water listed in the cashew cream ingrediants is the water the cashews are supposed to be soaked in, in step 1. As per the instrecutions, this water should then be drained off: 1. Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for about 4 hours (overnight is fine). Drain and rinse.

  • This looks divine! Your photos are absolutely gorgeous. I happen to love broccoli, but my husband has a real aversion to it. I wonder if this could be the dish to change his mind? Thanks for the idea of consuming the water used for steaming. I’m always keen to get as many nutrients as possible!

  • Hi sweet Sarah,
    Ka-POW! This soup makes some stunning pictures. I actually looove broccoli, but I usually enjoy it lightly steamed or roasted. It never occurred to me to use it in a soup…weird. Must make this soon! Not a big fan of nutritional yeast though, but I have some hard sheep’s milk cheese rinds sitting in the freezer begging to be used, and my guess is that broccoli and Pecorino Romano are long lost friends.

    And just so you know, I DID go through Sarah B withdrawal 😉 I’m still processing everything you’ve taught me last week, and I’m already putting some valuable lessons to good use. Rinsing oats before turning them into Bircher muesli really does improve taste, texture, and digestibility. Thank you, thank you, thank you ♥. For everything. I met some truly inspiring and like-minded people through the lectures and classes, and I feel so blessed being part of this wonderful community. I hope you took some time to unwind and relax after the busy (though undoubtedly FUN) week you and your family had in Amsterdam. And I hope you’re enjoying the raw honey 🙂 Happy Sunday! xo Nathaly

  • Your soup looks incredibly delicious. I love the complementing coconut milk and the green chilli. Spicy, creamy and green is a win-win proposition. About a year and a half ago I posted a ‘cream’ of broccoli soup too, with cashews and basil {I won’t spam with the link, but it’s called ‘creamy’ broccoli-basil soup with crisp wonton twists}. Since I realised how effective blitzed cashews are in savoury foods, I make sure that I have a big bag of them on hand at all times.

  • I adore your site, it’s wonderful, I like soups especially on winter, but I hope one day to see your post how to make ideal vegetable broth.

  • I absolutely love broccoli soup! But its true that sometimes it smells, I happy I now know why and how to avoid it!! I will enjoy trying your recipe, yeast and cashews instead of cream and cheese, a healthy trade off for sure! If you ever decide to come to the South of France I would loove to meet you and follow one of your classes!

  • yum. I just got my wisdom teeth pulled, so soup is my bestfriend at the moment. I made a vegan butternut squash soup last night, now I’m going to make this broccoli soup tomorrow night. I will definitely put it on instagram and hashtag. xo

  • I just made this and it is some of the best soup I have ever made. It’s so thick and creamy and the slight heat from the jalapeño gives it a bit of a kick. I’m going to make this for my book club friends next week and serve it with a glass of chilled Sauvignon Blanc. I’m sure they’ll be begging for the recipe. Thank you for this healthy and beautiful recipe.

  • Sarah,

    Have you tried freezing this soup? I made it tonight (delish!) but have a ton of leftovers. I want to freeze some but I’m concerned the cashew cream and nutritional yeast might get funky when I defrost it. Any thoughts? Thanks!

  • I feel the same way about broc in smoothies – doesn’t quite do them justice. I love the sounds of this soup though and I love your blog!! 🙂

  • Hi Sarah!
    Thank you for a great blog. I love it! For this recipe I wonder what nutritional yeast is. I have seen in your answer above that one can use parmegiano insteed, but I would like to know what it is? I though yeast was bad for the body, and I tried to look at your blog for previous post for an answer but I can´t find anything.
    Best regard

    • Nutritional yeast is an inactive yeast high in B vitamins (including B-12), protein, folic acid, and zinc. I’ve never heard of it feeding candida like other forms of yeast, maybe because it is deactivated.

      “Nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t froth or grow like baking yeast does so it has no leavening ability. Don’t worry; no animals are harmed in this process because yeasts are members of the fungi family, like mushrooms, not animals.”

  • I think this soup looks absolutely amazing! But I have, on the other hand, always loved broccoli (and every other vegetable there is ;)). Combining it with cashew sound like magic! Have to try it! Thanks for great inspo and a beautiful blog =)

  • Hey Sarah!

    While reading the beggining of your post I was totally agreeing with your “foods” that dont have the prettiest taste! But then I was like Sarah should just add all those ingredients to a shake! Then I continued to read and then you said it. Nice one! I was getting a tad bit worried you were going to say that you added chlorella and/or spirulina to the soup! Thank god you didn’t! The soup looks fabulous by the way. Every ingredient is exactly what I could cook with so I am looking forward to making it and then recommending it to EVERYONE! When does your cookbook come out? Thanks for inspiring us all to eat a plant based whole foods diet!

  • Hi Sarah–this is perfect timing. Quick question–I have a ton of roasted cashews–will they do as a substitute? Thanks! Going to farmers market today to load up on fresh broccoli to make this.

  • My children (6&8) love roasted cauliflower and brussel spouts. I quarter the brussels and cut cauliflower into small florets, toss with garlic,salt,pepper and oil. Bang into the oven for about 30 mins and bobs your uncle (I’m an Aussie, can you tell?)
    One night they were chanting ‘broccoli, broccoli, I want broccoli ‘. They’re just a crazy pair of veggie loving freaks. Don’t get me started on the fennel and orange salad.

  • This looks like a delicious recipe – I might try it with kale as I have a huge bag awaiting culinary transformation! My trick with not very appealing but nutritionally loaded foods is to start by using only a little of them and combining with something amazing that you just can’t resist. You can definitely acquire a taste this way. Spirulina is amazing mixed with toasted then ground sesame seeds, powdered garlic and/or a pinch of chilli or smoked paprika – it makes a fantastic sprinkling on anything savoury, such as rice/quinoa, roasted vegetables. Looking forward to your next delicious post…x

  • what a wonderful post! i always loved broccoli and never understood why people didn’t but your tips are just great and they explain a lot of people’s disdain of that lovely treelike vegetable.
    I love to literally blanche broccoli for a second, to keep it lovely emerald green. i went to a dinner party where i was given the vegetarian option of almost-grey broccoli. i was like yeah, thanks

    will definitely make this this weekend!

    will defini

  • Hi Sarah, I have a photo of one of my boys as a baby holding a stalk of broccoli in his fat little hands and gnawing on it. Which one will not be revealed, but now that they are adults two of the three willingly eat brassicas, not bad! I cook broccoli for about eight minutes. I find that’s about right, but the color is the best indicator, after it’s turned bright green but before it’s turned icky gray green just a minute or two later! Gorgeous photos of your soup, the marbled swirls of cashew cream are lovely!

  • Looks like a delicious autumn soup. Personally I don’t care much for broccoli florets, but I LOVE the taste of the stems, even raw.

  • Looks yummy, but I don’t know the measurement of “a knob of coconut oil”???
    Please explain.


  • So I guess I should call my self lucky because my 3.5 old boy likes broccoli the most. 🙂
    Once he discovered that the broccoli florets look like small trees, he was all broccoli. The cauliflowers are trees covered with snow.

    Thank you for the recipe.

  • What a lovely solution to a troubling vegetable! I adore broccoli, but have never tried it in a soup for fear of ending up with a sulphur-smelling pot… not exactly appetizing. I am really looking forward to trying this recipe! Thank you!

  • I loved broccoli as a kid… it was one of the only veggies (along with cauliflower) that I wanted to eat. No salad leaves, those were icky and got stuck between my teeth, but broccoli was a cute little mini-tree that I could hold in my hands and gnaw on. I don’t nearly eat as much broccoli as an adult as I did when I was little so this bright soup is a good reminder to have more.

  • I can’t imagine NOT liking broccoli. It’s my favourite vegetable!
    Your soup looks gorgeous, and the addition of nutritional yeast is a great idea.

  • this looks delicious! i love broccoli, but there aren’t a lot of broccoli soups i’ve had (or seen) that don’t look like the stuff from a can or a plastic bag. this looks awesome. i’m totally going to make it if i see some broccoli soon!

    • Hi Phyllis,
      Yes you can omit the nutritional yeast, but it definitely adds a wonderful flavour and lots of b-vitamins! I’ll leave it up to you 🙂

  • I love broccoli, but do find it a bit smelly. What I love about your blig is that I always come away from a post having learned new things, and having gained new appreciation for old things. Thanks for this beautiful soup!

  • lovely recipe!
    just an FYI: the broccoli stem and leaves are FAR more nutritious than the florettes or flower of the broccoli. One sample nutrient: Calcium: While the stem (and leaf) of most Brassicas have one of the highest levels of Calcium in the plant kingdom, the head or flower, has very little and by contrast is loaded with Phosphorous! Phosphorous is of course necessary for any living thing, but it needs to be less than the Calcium level, or one will lose Calcium from our body in order to keep the body Phosphorous level balanced. (Source for Calcium/Phos levels from a veterinary reptile diet book that shows Phos/Calcium ratios of every vegetable.)
    Also, one thing to consider, if you physically don’t like something (as opposed to emotionally not liking it), there is usually a reason for it; there are doubtless many other ways to get broccoli’s nutrients in a way that IS palatable to you. Broccoli has relatively high levels of plant estrogen and Vit K–good things for some people, but not all. perhaps you already have loads of Vit K1 and extra clotting isn’t what you need! 🙂

    • I valued the post to begin with; was full of information,, and then loved johanna’s informing comments furthermore. Thank u all!

      • Hey thanks Johanna! I didn’t go into the nutrients in broccoli because it would be TOO LONG! Ha! But I really appreciate your addition here. Much obliged!

  • Looks so good. I’ll try it this weekend. By the way, how much is a knob (for those of us who need to measure everything!) 🙂

  • I’m always looking for variants of broccoli soup! Cashew cream … yummy! Will use lime instead of lemon and perhaps a very tiny bit of cilantro and a dallop of greek yogurt for tanginess.

  • It looks positively scrumptious, Sarah… Such an elegant-looking soup… Just one question: If I cannot find nutritional yeast, what can I use as a substitute? Also, what is the yeast’s function in this soup? Thank you so much, Sarah, for such inspiration 😉

    • Hi Monique,

      The nutritional yeast adds a nice umami cheesiness, so you can use a grated hard cheese, my favourite being Pecorino Romano, which is made from sheep’s milk. It should be about the same amount as the nutritional yeast, but add it to your taste just in case. Happy soup-making!

  • Hi Sarah,

    I enjoyed your lecture very much! And it was great to be loaded with all this good stuff, just a lot of very useful tips. Thank you so much!

    Warm regards, Hanna

  • LOVE this, I felt the same way about broccoli but with most vegetables, roasting makes them delish! I will have to try this because more and more I am loving broccoli less and less cooked! I will make this and hash tag it! Cheers

  • I used to hate broccoli as well until I moved to Peru. My nanny taught me to cook it in minimal water over the stove for only 2-3 minutes. Now my daughter who is 7 months old LOVES steamed broccoli mixed with quinoa and kale. I’ve also recently paired broccoli florets with a sauce made from miso and tahini and a little bit of water. So delish!! The easiest way to eat it everyday. Thank you for this recipe! Can’t wait to try it out.

  • Will be making this this weekend but too much for me to eat in a couple of days, how long does anyone think it would keep in a glass container in the fridge – i could definitely eat it all over a week! or does anyone think it will be ok if I freeze it in portions? Thank you for another gorgeous healthy yummy free recipe Sarah! you are so inspiring and generous with your passion.

  • Too wonderful for words but I am one small person so how long does the cashew cream keep? I am also going to try this with romanesque heirloom cauliflower and with regular cauliflower. Speaking of wonderful, aren’t you ever. Thank you.

    • Thank you Susann! As I mentioned above I reccommend making just a half portion. The cashew cream will keep for about 3 days in the fridge. Otherwise you can freeze the leftovers too.

  • Sarah, it was lovely meeting you, a dream come true~ You are nicer and cooler than what I’ve imagined. Thank you so much!!

    • AH! Clara! That is so sweet of you to say. Many thanks…lovely to meet you too, and hope to see you again soon <3
      xo, Sarah B

  • I had a bit of the opposite problem growing up: I loved cream of broccoli soup, but only because it was loaded with cream, cheddar and a ludicrous amount of salt. This recipe seems about as far from those soups whose-healthiest-part-is-their-name as you can get. Love the spice too. Thanks for the recipe!

  • What a cool recipie… I really love your pictures. You always make me hungry. I’m gonna have this great meal tomorrow! Cheers, Kati

  • Oh, I love brokkoli – and you just reminded me that I haven’t had a great brokkoli soup for a while… perfect to have this great recipie tonight… so I can go shopping tomorrow! Thanks! Kati

  • Sarah, what a wonderful recipe! I’ll save it for a cold day! I had a lot of fun too during the cooking class and learned so much during the lecture about digestion. Already recreated many of the recipes at home, and they were received with compliment. So thanks a lot!!

    • Hi Ingrid!

      So glad you could make it to class – it was lovely meeting you! And I am thrilled to hear that the recipes are a hit at home too.
      Much love, Sarah B

  • Unlike you, I dig broccoli so I’m pretty sure this soup will be a favorite. I’ve been obsessed with using cashews in creamy dishes lately and this certainly fits the bill.

    Those swirls are so psychedelic, man.

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