Creamy and healthy broccoli soup
No oil/butter broccoli soup is so creamy; you will be asking for seconds. Its quick, easy and loaded with vegetables.
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The broccoli cheddar soup at Panera, USA is one of our favorite soups to enjoy. Cheesy and served in a warm, crispy bread bowl, it is worth all the calories 🙂 But having moved out of US few years ago, I was inspired to recreate similar flavours but in a healthier way.
My soup is a one pot meal as I throw all veggies in a pressure cooker and blend all in a hearty bowl of creaminess. The soup is thick and creamy enough to enjoy on its own or pair it with a crusty slice of my cheese and grape loaf.
Some of the variations you can do with this soup:
- Cook it all on a stove top with milk instead of water to get that extra layer of creaminess.
- Once blended, add ¼ cup of grated cheese for a deliciously cheesy flavour.
- Serve it in a bread bowl topped with cheese and then broil it for a minute to get that crispy exterior.
- To make it vegan, add coconut milk and enjoy a delicious combination of coconut with broccoli.
Creamy and healthy broccoli soup
Recipe Card
Creamy and healthy broccoli soup
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
10 mins
COOK TIME
20 – 25 mins
SERVINGS
serves 4
Author: Hema B Kathrani | Cuisine: International | Category: Healthy Options
Prep Time: 10 mins | Cook Time: 20 – 25 mins | Servings: serves 4
No oil/butter broccoli soup is so creamy; you will be asking for seconds. Its quick, easy and loaded with vegetables.
Ingredients
- 3 cups of broccoli
- 2 medium sized carrots
- 1 small potato
- 1 medium sized onion
- 1 fat clove of garlic
- ¼ cup of cashews
- ¼ cup of melon seeds
- 3 cups of water
- ½ cup of milk or as necessary (use coconut milk for vegan)
- Salt and pepper to taste
- 2 tbsp of small broccoli florets
- 1 tbsp butter (or vegan butter)
Method
- Cut broccoli, carrots, potato and onion in large chunks.
- In a pressure cooker, add the veggies, garlic, cashews, melon seeds and water.
- Cook on a high flame for 4 whistles.
- Once the pressure cooker has cooled completely, open the lid and mix all the ingredients well.
- Blend the veggie in a soup, adding milk as necessary to bring it to the consistency you prefer.
- Adjust the seasoning.
- To garnish, in a pan, heat butter and sauté broccoli florets for 2 minutes.
- Season with salt and pepper.
- To serve the broccoli soup in a bowl and garnish it with buttered broccoli florets. Serve warm.
Notes
- You can substitute melon seeds by adding similar quantity of cashew nuts.
- This soup can be stored in the fridge for 2 days. However, if you want to make it in advance, complete all the steps till no. 5 without adding the milk. Once you have blended the veggies, you can freeze the soup. When ready to serve, defrost and proceed with the remaining steps.
- To make it vegan, substitute milk for coconut milk.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
4 thoughts on “Creamy and healthy broccoli soup”
Delicious and nutritious recipie …..we loved it
It is wonderful to know that you loved the soup. Thank you so much for your feedback 🙂
Hi Hema, the soup turned out really nice ,thanks so much ?
I am so glad to hear that Dipa 🙂