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Creamy Spiced Healthy Broccoli Soup (Easy 20-Min Recipe)

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A quick and easy broccoli soup that’s creamy without cream, spiced with cumin and coriander, and ready in just 20 minutes. Perfect for a healthy weeknight dinner or meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 heads broccoli, roughly chopped (about 4–5 cups florets and peeled stalks)
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt (fine sea salt, more to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/2 cup unsweetened almond milk (or any milk of choice)
  • Juice of 1/2 lemon

Instructions

  1. Prep your vegetables: Chop the onion and mince the garlic. Cut broccoli florets into 1-inch pieces. Peel the tough outer layer of the broccoli stalks and chop the tender inner stalk into small cubes.
  2. Heat the oil: Place a large pot or Dutch oven over medium heat and add the olive oil. Let it warm for about 30 seconds until it shimmers.
  3. Sauté the aromatics: Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent and golden at the edges. Add the minced garlic and cook for 30-60 seconds until fragrant.
  4. Toast the spices: Add the cumin, coriander, red pepper flakes, salt, and black pepper to the pot. Stir constantly for about 30 seconds until fragrant.
  5. Add the broccoli and broth: Pour in the chopped broccoli and vegetable broth. Stir to combine. The broth should just barely cover the broccoli.
  6. Bring to a boil, then simmer: Turn the heat to high and bring to a gentle boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until broccoli is tender (easily pierced with a fork).
  7. Blend until smooth: Remove from heat. Use an immersion blender to blend until completely smooth. If using a countertop blender, let cool for 5 minutes, then blend in batches, removing the center cap and covering with a towel to let steam escape.
  8. Add the milk and lemon juice: Stir in the almond milk and fresh lemon juice. Taste and adjust seasoning as needed.
  9. Serve immediately: Ladle into bowls and top with a drizzle of olive oil, black pepper, toasted pumpkin seeds, or a dollop of Greek yogurt if desired.

Notes

For meal prep, stop after step 7 and let cool completely before storing. Add milk and lemon juice only when reheating to keep flavor fresh. If soup is too thick, add more broth or milk. If too thin, simmer uncovered to reduce. For extra creaminess, use full-fat canned coconut milk instead of almond milk. For a protein boost, add a can of drained and rinsed chickpeas with the broccoli.

Nutrition

Keywords: broccoli soup, creamy broccoli soup, healthy soup, vegan soup, gluten-free soup, easy soup recipe, 20-minute meal, spiced soup

Find it online: https://emacrave.com/creamy-spiced-healthy-broccoli-soup-easy-20-min-recipe/