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Vegan Creamy Broccoli Soup Recipe

Metabolism Booster: Creamy Nutmeg Broccoli Soup

Soup nourishes the body, especially when it's chock-full of metabolism-boosting, detoxifying nutrients like this creamy vegan broccoli soup. The recipe is part of the postdetox maintenance mode from the new book 1 Pound a Day: The Martha's Vineyard Diet Detox and Plan for a Lifetime of Healthy Eating, and each of the soup's components add an important benefit. The calcium and vitamin C in broccoli, for example, helps you burn more calories, while nutmeg and cayenne help boost your immunity, protect against disease, and increase your metabolism. The high fiber content makes this soup a good option when you want to detox; the garlic in the soup helps flush out toxins from your body as well. This tasty and creamy soup makes a hearty main when paired with whole grain bread or a salad; read on for the recipe.

Creamy Nutmeg Broccoli Soup

Creamy Nutmeg Broccoli Soup

Notes

I made a few modifications from the recipe in the book: the original calls for unsalted vegetable broth (preferably made at home), but I used store-bought low-sodium vegetable broth for convenience. I also used four large broccoli stalks instead of eight and upped the spice quantity to one teaspoon of nutmeg instead of 1/2 teaspoon and 1/4 teaspoon of cayenne pepper instead of 1/8. Feel free to modify to your tastes as well.

Vegan Creamy Broccoli Soup Recipe

Ingredients

1 quart low-sodium vegetable broth
4 large broccoli stalks, chopped (use both the stems and florets)
1 tablespoon coconut oil
1/2 cup scallions, chopped
1 or 2 garlic cloves, peeled and chopped
1 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 cup rice milk

Directions

  1. Bring broth to a boil in a large pot over high heat. Add broccoli and reduce heat. Cover and simmer until tender, about 10 minutes.
  2. Meanwhile, heat the oil in a small skillet over medium heat. Add the scallions and garlic and cook until tender, stirring from time to time.
  3. Stir the scallions and garlic into the broth. Remove from heat and let cool for 10 to 15 minutes.
  4. Working in batches, puree until smooth in a blender or food processor. Return the puree to the pot.
  5. Combine the nutmeg and cayenne in a small bowl and stir in the rice milk. Gradually stir this mixture into the puree.
  6. Return the soup to medium heat and cook until heated through, stirring from time to time. Serve hot. Makes four servings.
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Join The Conversation
CourtneyHumphreys CourtneyHumphreys 2 years
That's because it's 4 servings- the nutritional facts are calculated PER serving.
Marcela14327550 Marcela14327550 2 years
By looking at the Nutrition Facts, I see that the entire soup contains 4.5 grams of fat, but the recipe calls for one tablespoon of coconut oil ( pure oils are 14gm of fat) . I would like to know if the recipe is still correct, or is it 1 teaspoon? I have to keep the fats in check. Thanks for the recipe!
naomiollis naomiollis 2 years
Can you substitute with another type of milk....almond milk?
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