I was very happy with the way this raw vegan cream of broccoli soup recipe turned out. I know I’ve struck recipe gold when my husband says, “Wow, this isn’t bad!” Albeit, he added rice and hot sauce to it, but as I got him to eat a vegan meal, I still consider it a success, especially considering the fact that I don’t think I’ve ever seen him eat broccoli of his own volition. 😉
Believe it or not, raw broccoli was a vegetable that I used to dislike and avoid. I always knew it was good for me, but I struggled to find ways to make it work in its uncooked form. After drinking green smoothies for so long, my tastes have changed dramatically, and I now love all of the cruciferous vegetables.
I think this recipe works well because the soup base is made using broccoli stems, which provide a nice mellow flavor. Most people usually discard the stems, but I think they have a lot to offer, and I embrace finding ways to use them. After I finished this recipe, I spiral cut the leftover stems to use as noodles in another recipe that I will be posting later this week.
What I really found to be beneficial about this recipe is that it is easily adaptable so that I can feed both myself and my husband. I follow a diet that is high in raw foods and predominantly vegan, while my husband does neither. He avoids dairy though, so he appreciates any creamy or cheesy non-dairy recipes that I prepare.
For the members of your household who may not want to eat raw or even vegan, you can cook their portions of the soup without having to make a separate meal, add rice to make it more familiar and comfortable, or add nutritional yeast to make it more “cheesy”, and they’d still be eating a completely vegan meal that is healthier than their normal fare.
Regarding the health benefits of broccoli, it is high in fiber and will sweep out those intestines while helping to lower cholesterol. It is also loaded with Vitamin K, Vitamin C, and antioxidants. It is a powerful cancer fighter. Broccoli also aids in the metabolism of Vitamin D, is anti-inflammatory, and helps to mitigate problems with allergies.
- 3 cups water
- 2 & 1/2 cups chopped broccoli stems
- 1 cup raw sunflower seeds (soak in water at least 4 hours for optimal digestion)
- 1/2 cup coconut oil
- 1/2 cup chopped pearl onions
- 1 TB raw apple cider vinegar
- 1 tsp smoked sea salt
- 1 tsp garlic powder
- 1/4 tsp white pepper
- 1/4 tsp fresh ground black pepper
- Optional: 1/2 cup nutritional yeast
- 3 cups broccoli florets (you can adjust the amount if you'd like more or less)
- Broccoli florets
- Fresh ground pepper
- Optional: Nutritional yeast
- Shave the smallest florets possible off the top of the broccoli and set aside in a medium sized bowl.
- Chop pieces of broccoli stems first from the top and moving down. Save the large stem at the bottom to use for juicing, smoothies, vegetable noodles or slaw, etc.
- Add all of the liquid ingredients to a high speed blender (such as a Vitamix) and blend until smooth and creamy. If you have a Vitamix, you can also warm the soup as it blends.
- Add the florets and pulse to incorporate and chop a bit more.
- This recipe can be made as a meal or an appetizer. It will serve two as a filling meal. If used as an appetizer, it will make 4 bowls or 8 cups of soup.
- You will need about 3 small heads of broccoli or 2 large ones.
- Nutritional yeast is not raw, but it is vegan. It is a nice addition for non-raw or non-vegan members of your household, as it adds a "cheesy" flavor.
- I used fresh broccoli, but you could probably use frozen broccoli also. You might need to reduce the water slightly and the florets would have a softer texture.
- The soup can also be cooked for family members that do not want to eat it raw, and you will not have to make them a separate meal.
- My husband enjoyed the soup and he also made rice to add in with his, as he does not follow a raw foods diet. He also added hot sauce. =P