Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil (or virgin coconut oil)
  • 1/2 cup white onion (diced)
  • 1 cup zucchini squash (organic, diced (leave skin on))
  • sea salt (unrefined, to taste)
  • 4 cups broccoli florets (organic, steamed)
  • 4 cups vegetable broth (organic or vegetable stock)
  • 2 garlic cloves (grated)
  • black pepper (fresh ground, to taste)
  • 1/3 cup walnuts (raw, soak for 3 hours in filtered water, rinsed well, and drained)
  • 1 tablespoon lemon juice (fresh)
  • 6 to 8 basil leaves (fresh)
  • 1/2 cup broccoli sprouts (optional but are potent detoxifiers)

Instruction

  • Place olive oil or coconut oil in a medium-size pot with a lid and heat over medium heat until hot but not smoking.
  • Add diced onions and cubed zucchini and sprinkle with sea salt to taste. Cook zucchini and onions until tender, around 7-8 minutes.
  • Placed cooked vegetables into a high-speed blender with steamed broccoli, ½ cup vegetable broth, grated garlic, black pepper to taste, and drained walnuts. Blend on high until smooth and creamy.
  • Pour vegetable-walnut mixture into the pot you cooked the zucchini in and add remaining vegetable broth and sea salt to taste. Stir to blend together and cover the pot with a lid.
  • Cook Broccoli Basil Cream Soup over low heat until hot but not boiling. Taste and adjust seasoning if needed and pour into a serving bowl. Sprinkle hot soup with fresh basil leaves, lemon juice, and broccoli sprouts if you decide to use them.
  • Place leftover soup into a heatproof container with a lid and cool slightly before placing in the refrigerator. Reheat remaining soup over low heat for dinner meal.