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  • 4 cups low sodium vegetable broth
  • 3.5 cups broccoli, cut into small florets
  • 4 tbsp extra virgin olive oil or coconut oil
  • 1/2 cup chopped yellow onion
  • Ground pepper to taste


Bring the vegetable broth to a boil in a large pan. Add the broccoli florets and 1.5 tbsp olive oil. Cook for at least 10 minutes or until soft. While the broccoli is cooking, sauté onions in .5 tbsp olive oil or coconut oil until translucent, about 5 minutes. When cooked, transfer broccoli mixture and onion to a blender in batches and puree or use an immersion blender. Return soup to pot and heat over medium heat for a few minutes. Divide into four equal portions. Drizzle .5 tbsp olive oil on each serving when ready to eat with freshly ground pepper to taste. Enjoy!

Could use cauliflower instead of broccoli or a combination of the two!

Thank you to Carol Tieu from Ewyn Studios Carleton Place, ON for the recipe!

Makes 1 serving, 4 portions