Creamy Broccoli Soup with Seeds and Herbs

This broccoli soup is a warming, nutrient-packed dish, perfect for a light lunch or dinner. With the addition of seeds for crunch and fresh herbs for a burst of flavour, it’s as delicious as it is healthy.

Ingredients:

• 1 tbsp olive oil or butter

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 4 cups (approx. 300g) broccoli florets

• 3 cups (750ml) vegetable broth (or chicken broth for added protein)

• 1/2 cup (120ml) unsweetened almond milk (or full-fat milk)

• 2 tbsp pumpkin seeds

• 2 tbsp sunflower seeds

• 1 tbsp fresh parsley, chopped

• 1 tsp fresh thyme (optional)

• Salt and pepper, to taste

Method:

1. Heat olive oil or butter in a large pot over medium heat. Sauté the onion and garlic until fragrant and softened, about 3–4 minutes.

2. Add the broccoli florets and cook for 2 minutes.

3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes or until the broccoli is tender.

4. Remove from heat and blend the soup with an immersion blender or in batches using a countertop blender until smooth.

5. Stir in the almond milk and season with salt and pepper. Reheat gently if needed.

6. Ladle the soup into bowls and garnish with pumpkin seeds, sunflower seeds, and fresh parsley.

Nutritional Information (Approximate, Per Serving):

• Calories: 130

• Protein: 5g

• Carbohydrates: 12g

• Fibre: 4g

• Fat: 7g

This creamy soup is rich in fibre, vitamins, and healthy fats—perfect for blood sugar balance and hormone health.

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