Whole30 Broccoli Cheese Soup
Prep time
Cook time
Total time
Serves: 4-5
  • Raw Cashews 1 cup
  • Ghee 2 TBSP
  • Medium Yellow Onion, Diced 1 each
  • Garlic Cloves, Minced 3 each
  • Bone Broth/Chicken Stock 2 cups (475 ml)
  • Medium Carrot, Shredded 2 each
  • Medium Heads of Broccoli, cut into 1" florets 2 each
  • Nutritional Yeast .5 cup (30 g)
  • Full Fat, Unsweetened Coconut Milk .25 cup (60 ml)
  • Ground Mustard 1 TSP
  • Cayenne 1 TSP
  • Sea Salt .5 TSP
  • Black Pepper .5 TSP
  1. Place the cashews in a bowl with just enough water to fully cover and allow to soak for 4-6 hours or up to 24 hours. The longer you go, the creamier the final result tends to be.
  2. In a large stockpot, melt the ghee over medium-high heat and then add the onions and garlic to saute until slightly softened and translucent, about 5-7 minutes.
  3. Then reduce the heat to medium and add the bone broth, carrots, and broccoli florets, allowing to reach a simmer and then cooking until the broccoli is steamed/softened which should be about 10 minutes.
  4. While the soup is cooking, drain the cashews and mix them along with all remaining ingredients (nutritional yeast, coconut milk, mustard, cayenne, black pepper and sea salt) in a blender at high speed. Blend until you reach a smooth, creamy consistency.
  5. Then add the cashew mixture to the stockpot and allow to cook for an additional 2-3 minutes to heat through.
  6. ENJOY! This soup should be kept in the fridge in an airtight container and will last up to about 5 days. I have not tried freezing and reheating later, although it should probably work. Let me know if you try - I'll probably never have enough left over to do so :)
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/02/08/happy-memories-whole30-broccoli-cheese-soup/