Cream of Broccoli Soup

Prep time: 10 minutes Cook time: 20 minutes


  • 2 tablespoons coconut oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • ¼ teaspoon red pepper flakes (optional)
  • 5 cups vegetable broth (low-sodium)
  • 5-6 cups broccoli, roughly chopped

  • 1½ cup kale, de-stemmed & roughly chopped
  • 2 tablespoons nutritional yeast
– You can get this at most health food stores or on Amazon– it is a great replacement for cheese. It has a great nutty taste.

  • 1 medium avocado, chopped
  • ½ cup fresh parsley, chopped
  • Sea salt and freshly ground pepper to taste


Heat the coconut oil in a large stockpot over medium-high heat. Add the onion and garlic. Continue cooking, stirring occasionally until the onions begin to soften and become translucent, about 5 minutes. Stir in the pepper flakes (optional) and combine well.

Add the vegetable broth and bring to a boil. Add the broccoli and kale. Turn down to a simmer, cover and continue cooking until your vegetables turn a bright green, about 2-3 minutes. Set the soup aside to cool for a bit.

Add the nutritional yeast and avocado to the pot. In 2-3 batches, add the soup to your blender and blend until smooth. Return the soup to the stock pot and season with salt & pepper. Warm over a low heat, if necessary.

Garnish with fresh parsley

Original Recipe adopted from The Chopra Center

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