Get your spoons at the ready my friends, because you are going to want to make this as soon as humanly possible.
This beautiful green beauty was actually born out of my desire to jazz up a recipe for a blood-sugar balancing soup. Bland “blood-sugar balancing soup” or flavorful, creamy, delicious cream of broccoli soup that you can enjoy without a smidge of guilt or a bloated belly? Now that’s what I am talking about.
This soup takes a quick 10-15 minutes to prepare and tastes creamy, dreamy and wonderful BUT it leaves you feeling light and energized instead of weighed down like some heavy cream-based soups can.
The best part is, because this soup happened to be a detox dish in a past life, you get the benefits of it having the ability to stabilize your blood sugar, curb cravings, and keep you full and energized without a crash afterwards. It’s a perfect mid-day meal on its own or paired with a little protein or, if you want to get fancy, a colorful little side salad.
Here’s What You’ll Need:
- 2 Tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2-3 cloves of garlic, minced
- 1 head of broccoli (stalks peeled, and center chopped and added in)
- 1/4 cup raw cashews (soaked for 10-15 minutes if you have time)
- 2 Tablespoons tahini or sesame seeds (I used 1 Tablespoon of each)
- 4 cups vegetable broth (I like Field Day Organic Vegetable Broth, it’s got a great mild flavor)
- 2 Tablespoons nutritional yeast
- Salt and Pepper to taste
Here’s how to do it:
In a medium pot, heat oil on medium-to-medium-high heat, add in onions and cook until translucent and beginning to slightly brown (meanwhile chop the broccoli and garlic). Add a little salt, pepper, and the garlic. Stir. Add the broccoli and stir for a minute or two. Add the veggie broth, cashews, tahini (or sesame seeds) and another pinch of salt and pepper. Bring to a boil and then simmer for about 10 minutes or until broccoli is bright green and slightly soft. Transfer into a high-speed blender and blend until smooth. Add in nutritional yeast and blend again. Season with salt and pepper to taste. Options for serving: pour into bowls, transfer to pot a to keep warm, or divide into glass ball jars to cool and store in the fridge. Serves 4-6.
I saw this just as I was planning out my meals for the week! I put it on the menu and can’t wait – thank you, Krissy!
Nice Becky! It’s also really tasty using cauliflower! 😉 enjoy xoxo Krissy
this is SO good….and a cinch! Thanks, Krissy, for giving me another easy way to use my favorite veggie 🙂