Fall Creamy Broccoli Soup Recipe

Support your body’s detoxification this fall after holiday overindulgences with this medicinal soup.

| September/October 2019

Photo by Getty Images/GMVozd

This soup supports detoxification when you’re feeling constipated, sluggish, or heavy after overindulging. It combines the major “detox food groups” into one yummy formula. The alliums (onions and garlic), brassicas (broccoli), B vitamins (nutritional yeast), and citrus (lemon) each support a different aspect of cleansing and support. Mustard powder helps to activate beneficial compounds in broccoli, while cayenne stimulates digestion and circulation. However, it’s best to avoid this soup if you’re coming down with an infection or are taking blood thinners.

Yield: 6 servings.


  • 2 tablespoons extra-virgin olive oil
  • 1 large white or yellow onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 8 cloves garlic, peeled and chopped
  • 6 cups water
  • 1 pound broccoli, chopped
  • 1 medium Yukon gold potato, cubed
  • 3⁄4 cup nutritional yeast
  • 1 teaspoon dry mustard powder
  • 4 large tongue depressor-shaped pieces of astragalus root
  • 1 cup roasted salted cashews, soaked overnight in water
  • 3 tablespoons miso paste
  • 1⁄2 teaspoon sea salt
  • Juice of 1 lemon
  • 1⁄8 teaspoon cayenne pepper
  • 2 tablespoons smoked paprika, divided


  1. Warm olive oil in a large pot over medium heat for 2 minutes. Add onion and carrot. Cook for about 5 minutes, stirring occasionally, until softened. Add garlic and cook for another 2 minutes.
  2. Add water, broccoli, potato, yeast, mustard powder, and astragalus root. Increase heat to high, bring to a strong simmer, and then reduce heat to low. Simmer gently for 15 minutes.
  3. Turn off heat. Remove astragalus pieces and discard or compost. Remove 1 cup liquid from the pot and add to a high-speed blender, along with cashews, miso paste, salt, lemon juice, and cayenne. Purée on low speed for a few seconds, and slowly increase to high speed. Purée on high speed until completely smooth, about 2 to 4 minutes depending on your blender.
  4. If you prefer a chunky soup, add the cashew-miso cream to the pot, stir until combined, and then ladle into bowls to serve. Top each bowl with 1 teaspoon smoked paprika for extra color and flavor.
  5.  If you prefer a completely creamy soup, return the cashew-miso cream to the pot and stir. Then, puree the soup in batches using the blender, or use an immersion blender to purée directly inside the pot. Generously ladle the soup into bowls, and garnish each with about 1 teaspoon smoked paprika.

For more medicinal soup recipes:

Melanie St. Ours is a clinical herbalist specializing in women’s health and mental health. These recipes are excerpted from her book The Simple Guide to Natural Health: From Apple Cider Vinegar Tonics to Coconut Oil Body Balm, 150+ Home Remedies for Health and HealingShe is the founder of Psyche & Soma LLC, the home of her private herbal practice since 2012.

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