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Broccoli "Superfood" Soup

Warm, creamy, and powerfully healthy

Forks Over Knives Cookbook by Del Sroufe

  • Broccoli lovers rejoice: This "souperfood" is packed with anti-oxidants and anti-cancer ingredients. Meredith Lee/For The HSUS

Serves 4

3 leeks (the white part only), chopped
1 teaspoon thyme
4 cups broccoli florets
4 1/2 cups low-sodium vegetable stock
1 pinch pepper
1 pinch salt, optional


Finely chop the broccoli and wait half an hour (see below).

Then place the leeks in a large saucepan and sauté over medium heat for 10 minutes, with 1 to 2 teaspoons of water to keep the leeks from sticking to the bottom of the pan.

Add the thyme and cook for another minute, then add the broccoli and the vegetable stock. Bring the mixture to a boil over high heat, then reduce the heat to medium. Continue to cook the mixture, covered, until the broccoli is tender (about 10 minutes).

Purée the soup using an immersion blender, or in batches in a blender with a tight-fighting lid, covered with a towel.

Return the soup to the pot and season with pepper and salt, if desired.

Nutrition tips

Recipe and photo adapted from Forks over Knives Cookbook. Nutrition notes by Dr. Michael Greger.


All figures are per serving (assumes 4 servings).

Calories: 488
Fat: 1 g 
Carbs: 78 g
Fiber: 27 g
Protein: 41 g
Sodium: 490 mg

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