Detox Broccoli Soup

As we transition from the abundance of summer produce to the cozy, comforting flavors of winter, nourishing comfort food takes center stage. Our Detox Broccoli Soup is packed with nutrient-dense vegetables and herbs, finished with a rich cashew crema. It’s the perfect bowl for gentle nourishment and a post-holiday reset.

DETOX BROCCOLI SOUP

Ingredients:

• 1 1/2 cups raw cashew pieces (or whole raw cashews)
• Pinch of fine sea salt
  
• 1 large head broccoli (florets chopped into bite-size pieces)
• 1 small fennel bulb, trimmed, quartered, cored and roughly chopped
• 2 large stalks celery, trimmed and roughly chopped, leaves reserved for garnish
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Torn fresh dill or parsley
• Freshly ground black pepper

Preparation

Add the cashews and a pinch of sea salt to a blender. Carefully pour 1 cup boiling water over the cashews, cover, and let sit while you prepare the soup—this allows the cashews to soften for a smooth, creamy blend.

In a large pot, combine the broccoli, fennel, celery, olive oil, sea salt, and 3 cups water. Cover loosely with a lid, leaving a small gap for steam to escape (this helps preserve the soup’s vibrant green color). Bring to a boil over high heat, then reduce to medium and steam until the vegetables are tender, about 8–10 minutes. Remove from heat.

Blend the cashews and soaking liquid until completely smooth and frothy, similar to a loose whipped cream. Add additional water as needed to reach your desired consistency. Transfer the cashew cream to a bowl and set aside.

Working in batches, blend the steamed vegetables and their cooking liquid until silky smooth. Taste and adjust seasoning as needed. Divide the soup among bowls and finish with a spoonful of cashew cream, celery leaves, fresh dill, cracked pepper, and a drizzle of olive oil. Serve warm.

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