Total Time
Prep 15 mins
Cook 15 mins

This is from Dr. Weil. It makes a nice change from a heavy creamy broccoli soup, and for 99 calories per serving, you can easily have 2 bowls! Takes just a few minutes to make too.

Ingredients Nutrition


  1. In a large saucepan, bring the vegetable broth to a boil.
  2. Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat.
  3. After the broccoli has cooled slightly, puree it in a food processor or blender, or use a hand immersion blender. Return it to the sauce pan.
  4. Add the soy milk or skim milk and soy sauce. Warm over low heat.
  5. Serve sprinkled with chopped red onion.
  6. For Vegetarian/Vegan use Vegetable broth.
  7. For Vegan use soy milk.
Most Helpful

This soup is a real mixed bag for me, which is why I gave it three stars. The main con is the consistency. Even with blending, I don't feel like it's a smooth soup - it's a little too grainy for my taste. The flavoring and ease of making it are the major pros. I think I would consider making it without pureeing next time and maybe add some potatoes and onions as well.

Laughing in the Kitchen October 19, 2010

I followed the advice of other reviewers and added an onion and some black pepper. It was very mild in flavor - we were worried that the broccoli might taste to strong but it was perfect. Definitely will make again.

BiiBii September 26, 2011

A great easy soup...I really did not measure the broccoli but know I had more than 3 cups so I added more garlic and ginger also along with mixed dried peppers and extra soy sauce...I kept the soy milk to 1 cup and used thick homemade spicy veggie stock (any good soup starts off from good stock :wink: ) make the soup a bit more "creamy" I added some corn starch in at the last heating stage...also left a "bit of the broc" chunky to give each bowl a bite of "meatiness :) "...YUMMY :)

free-free May 13, 2008