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Creamy Broccoli Pesto Soup

We introduce new soup recipes each season of the SOUP Cleanse and the Winter 2020 recipe soup standout has to be this creamy broccoli pesto. It combines antioxidant rich walnuts (highly anti-inflammatory!) and energy-boosting, B12 rich nutritional yeast with fresh basil and broccoli. I highly suggest making a large batch of this and making your own modified soup cleanse at home – simply replace a meal a day with a soup and add in a green juice and try it out for a week.

Creamy Broccoli Pesto Soup

Makes 4 servings 

3 T. olive oil 
1 medium yellow or white onion, chopped
3 cloves garlic, minced
1/2 tsp. sea salt (plus additional to season)
1/2 cup walnuts, roughly chopped
1 head fresh broccoli, broken into florets (approx 2 cups)
1 quart organic vegetable broth (optional to use chicken broth)
1/4 cup nutritional yeast
1/2 ounce fresh basil (approx. 7-8 basil leaves)
1/4 wedge lemon
fresh ground black pepper
Optional Topping: 
Gluten-free sourdough croutons


Heat a medium stockpot over medium heat. Once heated, add olive oil along with onions, sea salt, and garlic. Stir frequently and cook for 5 minutes until onions and garlic are softened. Add walnuts and continue to stir. Fold in fresh broccoli florets and then immediately add your broth. Broth to a low rolling boil, JUST enough for the broccoli to be al dente (or fork tender). You DO NOT want to overcook your broccoli for this one, so be sure to turn off heat when it is barely fork tender.

Remove from heat, carefully transfer to a blender. At the blending stage is when you will add fresh basil and your nutritional yeast. Puree until completely smooth. Add a lemon squeeze and additional sea salt and fresh ground pepper.

To make optional soup topper: Cut gluten-free sourdough into cubes. Toss with olive oil, italian herbs, and pinch sea salt. Place in toaster oven or oven on 375 and toss every 5-7 minutes until toasted on outside.



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