Food Sensitivities is the main reason why I created 3 different versions of this Creamy Broccoli Soup Recipe. All of them taste delicious and creamy. All very easy and quick to make.
- Coconut Cream version adds some healthy fats. Which makes it ideal for individuals on a high fat diet, ketogenic diet, or avoiding nuts/seeds.
- This is the Vegan Butter version is ideal if you are on a low fat diet by simply changing the recipe to 1-2 tbsp of vegan butter.
- The Cashew Nut Version is fabulous. Choose the Vegan butter or Coconut cream version if you are avoiding nuts/seeds.
Enjoy this soup with some crunchy gluten free crackers, gluten free bread, or try out our easy gluten free croutons recipe.
Can also be frozen in mason jars for easy meals.
Creamy Broccoli Soup (Dairy, Gluten and Nut free)
Bringing an optional creamy broccoli soup recipe that contains any Cashew nuts. This option is great for anyone on the anti-inflammatory diet, or on a high fat diet, or Ketogenic Diet.
Equipment
- Hand Blender, blender or Food Processor
- Large Pot
- Lemon Press
- Vegetable cutting knife
- Large measuring cup
- 1/4 cup
- 1/8 or 1/4 tsp
- 1 Tbsp
Ingredients
- 4 cups Broccoli Florets frozen or fresh
- 1 large Onion chopped
- 1 Carrot peeled, and sliced
- 2 Celery stalks sliced
- 2 cloves Garlic peeled
- 3-4 tbsp Vegan Butter or Organic Butter
- 1/8-1/4 tsp Cayenne Pepper - Optional depending on degree of heat you want
- 1/2 tsp Pepper
- 1 litre Vegetable Broth (low or no sodium) or 2 tsp Better than Bouillon with 4 cups filtered water.
- 2 tbsp 1/2 lemon juiced
- 1 large tomato sliced
- 1/4 cup Nutritional Yeast - Optional - it gives a little more cheesy flavour
Instructions
- In a Large Pot, set on stovetop medium to low heat.
- Add vegan or organic butter, chopped onions, carrot and celery. Stir every so often so the vegetables do not burn. Turn down heat if they are starting to burn. Approx 8 - 10 minutes
- Add in the garlic, tomato, black pepper and cook for 30 seconds more
- Add liquid from Broth or If using Better than Bouillon mix of 4 cups of filtered water with the 2 tsps of bouillon - add to the pot of cooked vegetables.
- Add in the broccoli florets
- Add lemon juice
- Add optional Nutritional yeast and cayenne
- Turn the heat a little higher until the soup starts to bubble, then immediately turn it down to simmer. Set the timer for 30 minutes. Cover the pot with a lid.
- Taste test, remove pot from heat and serve into bowls. You could top each soup bowl off with the gluten free croutons and few on the side. Or you could have a side dish of gluten free crackers or bread with vegan butter.
- Left overs can be cooled and put into glass container or cleaned Mason jars. Store in fridge up to 3 days. Soup can also be frozen in mason jars for an easy quick meal.
Tried this recipe?Let us know how it was!