cashew cream of broccoli soup


Broccoli soup? Yes. Broccoli soup. I know it probably doesn’t sound all that appetizing. My acupuncturist definitely judged me (in the nicest way possible) when I told her about this go-to recipe of mine. My mom made a variation of it for me after I got my wisdom teeth out in October, and I’ve been obsessed since. This recipe is compliant with keto, paleo, whole 30, and can easily be made vegan. As I recover from Lyme, co-infections, and SIBO, finding recipes that don’t trigger digestive issues has been a challenge to say the least. Soups are soothing and easy to digest, so if you’re like me and are battling never ending gut issues then I think this recipe would be a great one to try.

As I venture into food blogging I ask you all to bear with me while I find my groove. Posting detailed recipes in a blog post is much more intimidating than simply posting them on Instagram. I’m typically the food blog reader that skips straight to the recipes and forgoes the bulk of the content, so I do promise that I’ll keep these blurbs short and sweet.

Prep time: 10 minutes || Cook time: 20 minutes || Yield: ~4 servings


If you can, soak your cashews in filtered water overnight. Otherwise, soak them in warm water while you are prepping everything else. To make the cashew cream, put your cup of sprouted cashews and 1/2 cup of water into a high speed blender or food processor. Blend until creamy, and then set aside.

For the soup, add the roughly chopped onion, garlic, and celery to a stock pot with the olive oil and simmer on medium heat until the onions become translucent - about seven minutes. Next add in the parsley, broccoli, chicken or vegetable stock, 1 cup water, s & p, and let cook until the broccoli becomes soft - about 10 minutes.

Once all ingredients art thoroughly cooked, transfer to blender. Add in nutritional yeast, 4 tbsp of the cashew cream, and blend on a high speed. Pro tip: you may want to blend the soup in batches. I’ve found that when I blend everything at once it turns out a bit pulpy, which definitely isn’t ideal. Make sure to save a little bit of the cashew cream to use as a garnish for each serving!


1 yellow onion

8 cups of broccoli

2 sticks of celery

1 clove garlic (I omit this because garlic is triggering for me)

1/2 cup chopped Italian parsley

1 cup raw cashews

1 1/2 cup filtered water

2 tbsp olive oil

1 tbsp nutritional yeast

16 oz chicken stock (sub vegetable stock to make recipe vegan)

Himalayan pink sea salt + fresh ground pepper to taste

Nutritional Highlights: Broccoli falls into the cruciferous vegetable category, and is an incredibly nutrient dense food. It contains notable levels of vitamin C, vitamin K, folate, potassium, and fiber. It’s one of those inflammation fighting, immune boosting, cancer risk reducing, blood sugar balancing, gut health promoting, all around good for you foods. For the immune compromised, flu-ridden, or happily healthy individual, this soup makes for a great healing meal.