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Creamy broccoli soup topped with toasted seeds
Creamy broccoli soup with toasted sunflower and pumpkin seeds

Creamy Broccoli Soup with Toasted Seeds

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
The secret to cream soups is emulsion: blending vegetable fibers and liquid (stock, cream) into a uniform mixture. Broccoli is perfect for this, as it purees easily after cooking and provides a beautiful, vibrant green color. Toasted seeds counterbalance the soup's softness with a crunchy texture.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot
  • Immersion blender
  • Skillet (for seeds)
  • Knife, cutting board

Allergen Information

⚠️ Soy

Instructions

1 ✓

Separate the broccoli florets; peel and dice the stem. Chop the onion and garlic.

Tip: The stem is just as delicious as the florets, just chop it smaller so it cooks at the same rate.
2 ✓

Sauté the onion in oil, add the broccoli, and pour in the broth. Simmer for 10-15 minutes.

Tip: Test the broccoli with a knife: if it slides in easily, it's ready. Don't overcook!
3 ✓

Blend the soup until smooth. Stir in the cream, heat through, and season.

Tip: Blending mechanically breaks down the fibers, creating a creamy emulsion.
4 ✓

In a dry skillet, toast the seeds until fragrant. Sprinkle on top of the soup before serving.

Tip: Toasting brings out the essential oils in the seeds, intensifying their flavor.

Recipe FAQ

Why did the soup turn brown?
You cooked it too long. Broccoli chlorophyll breaks down with heat, turning olive/brown. Only cook until just tender!

Ingredients

  • 1 lb Broccoli
  • 1 medium Onion
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 4 cups Vegetable Broth
  • 3/4 cup Soy Cream (or Heavy Cream)
  • 2 tbsp Sunflower Seeds
  • 2 tbsp Pumpkin Seeds
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 bunch Fresh Parsley