Warm Broccoli Soup

By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.

This soup is very thick. If you prefer yours thinner, add a little more water.

*Choose organic produce whenever possible*

  • 2-3 pounds of broccoli, woody bottom part of stalk removed, remaining stalk peeled; chop remaining stem and florets
  • 1 low-sodium organic vegetable bouillon cube, or 3 cups low-sodium vegetable stock
  • Pinch Asian seasoning such as lemongrass powder, ground ginger or five-spice powder
  • 2 heaping teaspoons Greek yogurt

Place the broccoli in a medium pot with 3 cups water (or stock, if using instead of bouillon cube) and bring to a boil. Reduce the heat to medium and cook for 6 minutes, or until the broccoli is tender. Add in the bouillon cube and Asian seasoning. Using an immersion blender, puree the soup. This may also be transferred to a standing blender and pureed. Pour into two bowls and top with Greek yogurt. Serve warm. Serves 2.

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© 2010 by Stephen Sinatra, MD, Jim Punkre and Rebecca Bent. All rights reserved. Reprinted with permission from Bottom Line Books. (Original recipe title appears as “Sleepy-Time Warm Broccoli Soup”)




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