Quick Broccoli Soup

Someone recently gifted me a 35-lb box of frozen broccoli. It was all in one big bag, like for a restaurant (thankfully I had the freeze space!). I’ve been working my way through it, and this soup is a way to eat a whole bunch in one sitting. Very thankful for gifts of produce, and I always will be!

I’m also in the middle of doing a candida cleanse. I’ve had some rough stomach aches over the past year, and it was recommended to me to try to starve any excess candida yeast by avoiding all starchy and sweet foods. For 21 days, I’m taking large doses of herbs, and only eating green vegetables, nuts, seeds, and a little tofu and lentils. It’s definitely been a challenge for someone who usually eats a lot of fruit, beans, and oats. Can’t wait for it to be over, honestly. Getting a little tired of cucumbers, pumpkin seeds, and almonds!

This soup is a recipe I developed that I can eat on this this cleanse. It’s not the prettiest soup, but it is yummy and easy. The “vegan parm” totally makes the soup, so don’t skip it!

 

 

If you ever do a candida cleanse, here are a few other recipes that might work for you. They are all low-carb, and have no starch or sugar. Or, just make them because they are yummy even if you don’t follow a special diet!

Southwest Tempeh Wraps

Egg Roll in a Bowl

Saucy Zucchini Basil Pasta (use zucchini noodles instead of pasta)

Sushi Bowls (use cauliflower rice, and no mango or sweet potato)

Cobb Salad (omit maple syrup and beans)

5 from 2 votes
Quick Broccoli Soup
Prep Time
10 mins
Cook Time
10 mins
 

This light and nutritious soup is easy to make and uses common ingredients you probably already have on hand.

Course: Soup
Keyword: broccoli soup, candida diet, instant pot broccoli soup, instant pot soup, low-carb soup, vegan broccoli soup
Servings: 4 bowls
Author: Faithful Plateful
Ingredients
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 ribs celery, chopped
  • 32 ounces fresh or frozen broccoli
  • 2 cups vegetable broth
Add at the end
  • 1 cup plant milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
Vegan Parm (for topping soup)
  • 1/2 cup almond flour (or any ground nuts or seeds)
  • 1/4 cup nutritional yeast
  • 1 TBSP italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
Instructions
  1. Set Instant Pot to saute setting for 7 minutes. Saute the onion, garlic, and celery, adding a bit of water if needed to prevent sticking.

  2. Once the saute is over, add the broccoli and vegetable broth. Put lid on and set to high pressure for 5 minutes.

  3. Do either a quick or natural release. Add the milk, salt and pepper, and use either an immersion blender or a regular blender to carefully puree the soup.

    Serve with the vegan parm--it's not really optional! It adds saltiness and flavor. You could crumble in saltine crackers or some equivalent, instead.

Stove top instructions
  1. In a large pot on the stove, saute the onion, garlic, and celery for 5-10 minutes, adding a bit of water if needed to prevent sticking.

  2. Add the broccoli and vegetable broth, and cover. Let cook 10-15 minutes, until broccoli is very tender. Add the milk, salt and pepper, and use either an immersion blender or a regular blender to carefully puree the soup.

  3. Serve with the vegan parm--it's not really optional! It adds saltiness and flavor. You could crumble in saltine crackers or some equivalent, instead.



4 Comments

  1. Thank you for this lovely recipe! I can’t wait to try it. I have been wanting a simple broccoli soup recipe. That bag of broccoli is quite a gift! I would make room for it in the freezer too. When we have our favorite broccoli stir fry, we go through two pounds of broccoli in one sitting.

  2. Yum! My husband and I could not believe how delicious this was! We made it when we were sick and it totally hit the spot and helped us feel better. The vegan parm is a must!

  3. This soup was so good! I usually am not crazy about nutritional yeast, but it was perfect in this recipe. I kept eating bowl after bowl– not because I was really hungry but just because it tasted so good. My husband said the parmesan was genius.

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