Creamy Broccoli Soup- Healthy & Vegan

Creamy Broccoli Soup- Healthy & Vegan

Broccoli soup is creamy, delicious and warming which makes this recipe is perfect for the wintertime!

Eating soups like this broccoli soup is a great choice for dinner, it is light but very satisfying.
Many people reduce the number of liquids during winter, and soups are a great way to stay hydrated during the wintertime. Eating soup increases your fluid intake. Moreover, when cooking you are creating steam that helps humidify your kitchen and give your nose and throat some moisture.

Key ingredients:


This lovely vegetable belongs to the cruciferous family (like cauliflower, cabbage and kale). Broccoli is a great source of fibre, vitamins– K, C, E, B9 (folate) and minerals- iron, potassium, calcium, selenium and magnesium. 1


Parsnip a member of the carrot family, it also has a sweet flavour with some earthy and nutty tastes. So it suits perfectly for hearty winter soups and stews.

From a nutrition point of view, it is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fibre. 

Celery seeds

Celery seeds have an earthy scent, they can add a deep flavour for the winter soups and boost the meal health benefits. In traditional medicine, celery seeds have been used to treat conditions like cold and flu and as a diuretic.


Herbamare salt– it is just sea salt with organic herbs and kelp as a natural source for iodine. Boost the flavour of any dish without MSG, preservatives or artificial ingredients.

I hope this soup will help to keep you warm during the wintertime! 🙂 Let me know in the comments if you tried this recipe and if you also enjoy this delicious broccoli soup!

Broccoli Soup

Healthy, Vegan


5 minutes

Cooking Time

25 minutes

Total Time

30 min


  • 1 medium broccoli head
  • 1 medium onion
  • 3 cloves of garlic
  • 1 parsnip
  • 1 tsp celery seeds
  • 1 medium potato
  • Herbamare salt, black pepper, nutmeg


  1. Wash, cut and prepare the vegetables.
  2. Heat olive oil in a large saucepan, and sauté onion, parsnip and garlic until tender.
  3. Mix in potato, celery seeds and broccoli and cover with water.
    Bring to the boil, reduce heat and simmer 15 minutes, until vegetables are tender.
  4. With a hand blender, puree the mixture until smooth. Season with nutmeg, salt and pepper.


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