Creamy Broccoli Soup

Makes 6-7 cups (one 64 ounce blender)

  • 4-6 cups broccoli (about 1-2 medium sized bunches)
    • peel stem, coarse chop
  • Approximately 4 cups seed or nut mylk (CE pg. 683-684)
  • fotolia_571980702 tsp fresh oregano or other fresh fresh herb you like
  • 1 tsp cumin powder
  • 1/2 tsp hing blend or 1/8 tsp pure hing
  • 1/4 tsp ground white pepper
  • If desired, add a pinch or two (or more) of cayenne to add warmth
  • salt to taste
  • 1/4 cubed avocado per serving
  • 1//2 cup chopped parsley for garnish
  • smoked paprika for garnish
  • Splash of virgin coconut oil for flavor accent


  • Peel stem of broccoli, coarse chop place 4-5 cups in blender
  • Add mylk to the six or seven cup marker, depending on how thick you want your soup
  • Blend on medium high or high until you have the consistency and texture you desire; 15 – 30 second.
  • Turn blender off and add herbs and spices and gently blend, turn blender off
  • At this point you can serve your soup at room temperature, or pour it into an pan and warm it to 115 degrees. People are always surprise how warm 115 degrees is.
  • When ready to serve, pour into a bowl, add avocado, then top with parsley give it dash of smoke paprika and drizzle of coconut oil around edge of the bowl
  • Enjoy!