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Broccoli Mushroom Bisque


Broccoli Mushroom Bisque

Serves: 4

Category: Soups and Stews
Author: www.DrFuhrman.com
Tags: Athletic/Higher caloric, Kid-Friendly, Quick and Easy

Average Rating: 
Rated by: 51 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Super simple and so comforting, this creamy bisque is the perfect choice for a chilly winter night. Broccoli, mushrooms and carrots are simmered in a seasoned broth, then blended with cashews for a deliciously rich flavor.

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Ingredients:

1 head broccoli, cut into florets
8 ounces mushrooms, sliced
3 carrots, coarsely chopped
3 stalks celery, coarsely chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon Dr. Fuhrman's VegiZest (or 1 teaspoon Mrs. Dash no-salt seasoning blend)
2 cups carrot juice
4 cups water
1/2 teaspoon nutmeg
3/4 cup raw cashews
1/4 cup Mediterranean pine nuts or 2 tablespoons hemp seeds

Instructions:

Place all the ingredients except the cashews and pine nuts in a soup pot. Cover and simmer for 20 minutes or until the vegetables are just tender.

In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews and pine nuts until smooth and creamy. Return to the pot and reheat before serving.

Calories 321; Protein 14 g; Carbohydrates 38 g; Sugars 13 g; Total Fat 15.6 g; Saturated Fat 2.7 g; Cholesterol 0 mg; Sodium 172 mg; Fiber 6.4 g; Beta-Carotene 14979 ug; Vitamin C 49 mg; Calcium 133 mg; Iron 4.1 mg; Folate 105 ug; Magnesium 150 mg; Potassium 1543 mg; Zinc 4.2 mg; Selenium 44.9 ug

Comments (23):

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valuliana

11/16/2011 07:49 PM

Rated this recipe:

This soup is really great! I love how the nutmeg brings out the cashew flavours! The only change I've made to it is I added a can of white kidney beans to it, omitted the pine nuts (I didn't have any on hands) and served it over a big bowl of Romaine lettuce! It was perfect!
This comment was last edited on 11/16/2011 07:49 PM

jennifermh

11/17/2011 11:46 PM

Rated this recipe: (no rating)

It's delicious, and really satisfies on a cold evening.
I added a sweet potato on the side and yummm.

Sister Teresa Irene

11/19/2011 01:50 PM

Rated this recipe:

I didn't have any pine nuts either and just used the cashews. It is really good....left the mushrooms whole (small button) and didn't blend them.....we had been to a mushroom farm. Thank you....a wonderful soup.

DanLiz

11/14/2012 01:43 AM

Rated this recipe:

I love bisque soups, and this recipe was fantastic. Easy to prepare and delicious, the perfect combination. I made it exactly as it was written, except I added a tablespoon of Kirkland Organic No-salt seasoning mix as well as all the other spices. Before becoming a nutritarian there was a lobster bisque I loved. It had some heat added to it though that this bisque lacked, so after my first bowl I added a few drops of Tobasco sauce and a dash of cayenne pepper to my second bowl. All of a sudden I had a whole new soup! Love it... both ways! Thanks.

ruthr7

11/14/2012 02:39 PM

Rated this recipe: (no rating)

Haven't tried it yet. Where are Mediterranean pine nuts available?? I can only find the ones from China, and I'd rather not use those.

eellebracht

11/20/2012 05:53 PM

Rated this recipe:

Excellent! Very creamy! I added some cayenne pepper to spice it up. I didn't have pine nuts and so I just doubled the cashews.

Virginia

11/22/2012 08:17 AM

Rated this recipe:

Great soup and easy to make. I thought it was a little bland, so I added black pepper to my first bowl. I'll try the cayenne or hot sauce for the next. Next time I make it, I'll add beans and cut the celery by half. I thought the celery flavor was a little overpowering.

VERONIQUE

11/23/2012 07:44 AM

Rated this recipe:

OMG this soup is fantastic, which is why I rated it 5 stars!
I made it almost just as shown, except I used parsnips because I did not have broccoli and I added some fresh organic green beans to it. The rest was followed as shown. It is now one of my husband's favorite soups and will surely be made again and again. Thank you very much for yet another great recipe. :)
This comment was last edited on 11/23/2012 07:44 AM

kgbro

03/01/2013 07:16 AM

Rated this recipe:

YUMMM I had failed with the broccoli lentil soup but tried this one and have to say it was easy and tastes delicious!! This time I hand cut everything rather than use food processor. This soup doesn't appear in the 6 week challenge recipes does anyone know is it because of the nut content?? ie fat?? I think I could eat this soup everyday..i love it.

Mark G.

03/16/2013 07:58 AM

Rated this recipe:

I made this for the first time today and it will now be added to my list of favorites. I made a double batch, but only used half the amount of pine nuts.

Jean-Marc

02/28/2014 07:09 PM

Rated this recipe:

This was easy to make and very fast. I made a double recipe. It is a bit bland but like others have said a little bit of hot sauce does the trick. I will make this again.

cpearl

05/03/2014 01:04 PM

Rated this recipe:

LOVE. I made the recipe exactly as written but like "DanLiz," I use the Kirkland no-salt seasoning. Also, I may have used some fresh celery juice in addition to the carrot juice. This soup is now my go-to creamy soup, replacing my previous favorite (the Golden Austrian Cauliflower Soup). The cashew-pine nut combination is fabulous. The soup has a great meaty texture, along with a huge dose of creamy comfort! Very filling; a cup or two along with a large plate of chopped veggies is extremely satisfying.

NadaaTaiyab

05/16/2014 05:39 PM

Rated this recipe:

This was delicious. I added some potato and chickpeas to make it more of a meal. I also replaced onions with leeks and that worked out just fine. I added two heads of broccoli
This comment was last edited on 05/16/2014 05:39 PM

Amys Nutritarian Kitchen

08/19/2014 10:48 AM

Rated this recipe:

I can't believe I hadn't tried this recipe before now, but I'm glad I have it to add to my regular menu. It was super simple to prepare and used ingredients I already had on hand. I deviated from the recipe in two ways. 1.) I did not want to haul my juicer out for only two cups off carrot juice, so a blended 4 peeled carrots in 1 cup of filtered water until smooth, then used a nut-milk straining bag to squeeze out 2 cups of carrot juice. I ended up using the pulp to make dehydrated carrot/flaxseed crackers to have with the soup. And, 2.) I only used 1/2 cup cashews, and blended 1/2 cup cannellini beans into the soup. I added the remaining cup of beans from the can to the soup when I reheated it. This have it just the right creaminess with a little less fat content from the nuts.

free2choose

09/27/2014 01:44 PM

Rated this recipe: (no rating)

To Ruthr7: I found good pinenuts at Trader Joe's. They're a product of Korea, Russia and Vietnam. They have a much better taste than some I've tried, which can have a suspiciously bitter flavor.

PEDECM

12/17/2014 09:36 AM

Rated this recipe: (no rating)

We had this soup for supper and we both really liked it. I didn't have enough broccoli so I substituted cauliflower and it tasted very good. I will make it again.

marebear1701

12/19/2014 06:53 PM

Rated this recipe:

This was wonderful! Easy to make. I don't keep nuts in the house as I don't care for the 'crunch' they make while whole and added to dishes. But because they were thrown into the vitamix with other ingredients and made smooth, I didn't know they were there. I will be making it again this weekend for next weeks lunches. I'd only purchased the cashews and not the pine nuts.

djbmcg

02/18/2015 07:15 PM

Rated this recipe:

Great soup! I hadn't made it in a long time and found the recipe today when I needed to use up some mushrooms. I didn't have pine nuts and substituted 1/4 cup hemp seed. One time when I made this I put in a chopped jalapeno, and today I used 4 oz canned chopped green chiles. It doesn't make the soup too spicy at all--it just adds a bit of depth of flavor.
This comment was last edited on 02/18/2015 07:17 PM

Mara

11/05/2015 10:45 PM

Rated this recipe:

Delicious! This will be a regular in our house. I added a bit more cooked mushrooms at the end to add more chunkiness.

dedakada

03/04/2017 10:15 PM

Rated this recipe:

Delicious and nutritious!  We loved the soup, and it was easy to make. The best part was that we had a revelation--if you follow Dr. Fuhrman's program, then you likely have everything on hand. We did, and it was perfect. We'll be making this soup again and again.

Sister Teresa Irene

03/21/2018 02:28 PM

Rated this recipe:

liked this. Don't really like celery strings so might blend the celery. Flavor is wonderful. This soup is one of my favorites.

 

OzVikki

08/17/2018 07:29 AM

Rated this recipe:

I make this nearly every week.....love it.....probably my fave...

 

 

Dfredrick

02/12/2019 04:19 PM

Rated this recipe:

Love this soup. Took another's review suggestion and substituted white beans for pine nuts.  Not one drop was wasted. Making again today and doubling the recipe this time.