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)

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Quick Broccoli Soup

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

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 bowls

Author Faith Ralphs

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

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

• 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.
• 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.
• 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.