Broccoli Soup

Broccoli Soup

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A New Year’s resolution to eat well can be a challenge in winter, especially when you’re craving hearty and satisfying foods. This pureed broccoli soup will fit the bill on both counts. A healthy drizzle of Walnut Oil is the perfect way to get the new year off to a good start.

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  • 2 lbs. broccoli, cut into florets and stalks peeled and cut into 1/2-inch chunks
  • 1 potato, peeled and cut into 1-inch chunks
  • 2 Tbsp Walnut Oil, plus more for drizzling
  • 1 onion, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1 can (14.5 oz) reduced-sodium chicken broth
  • 1-3 tsp fresh lemon juice
  • Handful arugula

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  1. In a large Dutch oven or pot, heat Walnut Oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5-7 minutes.
  2. Add broccoli, potato, broth and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until the vegetables are tender, about 20 minutes.
  3. Working in batches, puree broth and vegetables in a blender until smooth, transferring to a clean pot as you work. To prevent spattering, fill blender only halfway and allow heat to escape: Remove the cap from the hole in the lid and cover lid firmly with a dish towel. Adjust soup’s consistency with a little water if necessary.
  4. Season with salt, pepper and lemon juice to taste. Garnish with fresh arugula and drizzle with Walnut Oil.