Emily’s Broccoli Soup

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Emily’s Broccoli Soup

Yield: 4

Emily’s Broccoli Soup

The original version of this recipe was passed along to us by one of The Kitchen Skinny members – something she picked up online that has become a family favorite. It’s delicious! And, if you’ve ever gotten bored with broccoli – this is a great new way to get your fix. Thanks Emily!


1 ½ stalks celery (diced)

5 cloves garlic (peeled and pressed)

2 tsp lemon (zested)

2/3 regular yellow onion (diced)

2 cups spinach (2 handfuls)

1 stalk broccoli

5 cups vegetable broth (low sodium)

1 cup cashews (raw)

2 Tbsp coconut oil

black pepper

1 tsp thyme


  1. Gather your ingredients.
  2. Measure and cut all your ingredients.
  3. Heat the oil in a large pot over medium-high heat and add the garlic and cook until light brown.
  4. Add the onion and celery. Lower the heat to medium, and season with black pepper. Cook the vegetables until onion is translucent (about 10 min).
  5. Add the thyme, broccoli, and broth. Stir and bring to a boil. Cook, uncovered on medium until the broccoli is tender (about 8 min).
  6. Add a little of the broth from the soup (about ½ cup) and the cashews into your blender and puree and set aside
  7. Add the spinach, lemon zest, and the soup to your blender and puree (a VitaMixer should be able to handle the whole thing, if you have something different or a smaller pitcher you may have to do it in 2 batches).
  8. Return the soup to the pan and reheat over gentle heat. Stir in the cashew cream.

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