“Cream” of Broccoli Soup
  • 2tablespoons extra-virgin olive oil
  • 1large yellow oniondiced
  • 1teaspoon ground cumin
  • 3cups broccolicut into 1-2-inch pieces
  • 3cups cauliflowercut into 1-2-inch pieces
  • 2 1/2cups water
  • 1tablespoon tamari
  • 1/2teaspoon sea salt
  • Chopped fresh parsley, chives or basilto taste, for garnish
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion and sauté, stirring often, until translucent but not browned, about 8 minutes. Stir in cumin; sauté 1 minute. Add broccoli and cauliflower; sauté 5 minutes.
  3. Add water, tamari, and salt; cover, bring to a boil, reduce heat, and simmer until vegetables are tender, 12–14 minutes.
  4. Purée in batches, return to pot, adjust seasoning and heat through. Sprinkle with chopped fresh parsley, chives or basil if desired.
Recipe Notes
Nutrition Facts
"Cream" of Broccoli Soup
Amount Per Serving
Calories 120 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 374mg 16%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 120 cal, 7g fat (5g mono, 1g poly, 1g sat),  0mg chol, 4g protein, 12g carb, 4g fiber, 374mg sodium