Cream Of Broccoli Soup

This comforting and warming soup is free from radical (overt) fats, getting its creaminess from the cauliflower and potato instead of dairy or other high-fat ingredients that are detrimental to your health. This soup is a great way to get a large volume of healing cruciferous vegetables into your diet.

The high vitamin C content in broccoli is not just any vitamin C. It is a cruciferous-based vitamin C—a vitamin C variety that coexists with sulfur compounds in broccoli, creating true plant medicine. It’s this combination that allows it to enter endocrine glands such as the thyroid, where the vitamin C plus sulfur compounds repel pathogens such as the Epstein-Barr virus. This combination strengthens tattered, weakened immune systems to help fight disease.

Cream Of Broccoli Soup

Ingredients:

• ½ cup chopped yellow onion or shallots
• ¼ cup chopped carrots
• 3 garlic cloves, minced
• 5 cups chopped broccoli (about 1 large head broccoli)
• 1 cup chopped cauliflower
• 2 cups chopped potato
• 3 ½ cups Medical Medium Healing Broth or water (purified or spring) (see Recipe Notes)
• 1 ¼ tsps dried thyme
• 1 ¼ tsps dried oregano
• 1 ¼ tsps paprika
• Sea salt, to taste (optional)
• Black pepper, to taste (optional)
• 2 tbsps roughly chopped fresh parsley, to serve (optional)

Directions:

Heat a bit of water over medium heat in a large pot (ceramic, if possible). Add the chopped onion and carrot. Sauté until the onion is translucent, about 2 to 3 minutes. Add the minced garlic and sauté for an additional 1 to 2 minutes, until fragrant.

Add the carrots, broccoli florets, cauliflower, and diced potatoes to the pot. Sauté for 2 to 3 minutes, then pour in the Healing Broth (instructions below) or water. Add the thyme, oregano, and paprika. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook until the vegetables are tender, approximately 15 to 20 minutes.

Remove 2 cups of cooked veggies from the pot using a slotted spoon and set aside. Carefully blend the soup in a blender, or with an immersion blender in the cooking pot, until it becomes smooth and creamy. Be cautious when blending hot liquids; it’s best to do it in batches if using a regular blender.

Return the blended soup to the pot if using a regular blender, then place the pot back on the stove over low heat. Add 1 1/4 cups of the removed veggies back to the pot and stir well. Season with sea salt and pepper to taste (if using).

Divide the soup between serving bowls and top with the remaining veggies and parsley (if using). Serve immediately.

Serves 2-4

Recipe Notes:

• While high-quality sea salt or mountain rock salt is an optional inclusion in this recipe, the recipe is more healing without salt. Over time, you may wish to reduce or exclude the salt.
• When you’re choosing between Healing Broth and water for the ingredients, keep in mind that the broth will produce a richer flavor. Store-bought vegetable stock isn’t called for be- cause it’s very difficult to find a variety that’s free of oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Healing Broth in advance and freeze it (consider pouring into ice cube trays for easy thawing) so you have it on hand for recipes like this.

Get over 80 more delicious recipes and learn how to heal in Life-Changing Foods Expanded Edition: Save Yourself & Your Loved Ones with Fruits, Leafy Greens, Herbs, Wild Foods & Vegetables.

Categories: Soups & Stews, Appetizers, Lunch & Dinner, Fat Free, New Recipes

This item posted: 10-Dec-2025

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