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Broccoli, Cauliflower, and "Cheddar" Soup

Broccoli, Cauliflower, and

Serves: 8

Category: Soups and Stews
Author: James Rohrbacher

Average Rating: 
Rated by: 11 members

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2 pounds fresh or frozen broccoli florets
2 pounds fresh or frozen cauliflower florets
1 large onion, diced
2 celery stalks, thinly sliced
2 tablespoons white wine
1 1/2 cups cooked white beans (cannellini, Great Northern or other white beans)
1/2 cup raw cashews, soaked overnight
1/3 cup old-fashioned oats
1 cup chopped roasted red pepper
2 tablespoons arrowroot
2 tablespoons tahini or sesame seeds
3 tablespoons lemon juice or to taste
1 tablespoon onion powder
6 cloves garlic, chopped
1 teaspoon dry mustard powder
1 tablespoon dijon mustard
1/4 teaspoon nutmeg
1/4 teaspoon paprika
dash of Tabasco
3-4 cups soy, hemp or almond milk or more if needed to adjust consistency


Steam the broccoli and cauliflower to desired tenderness and set aside.

In a large soup pot, sauté the onions and celery in the white wine until lightly browned, about 11-12 minutes. Turn off the heat.

Combine all other ingredients in a high-speed blender, starting with 3 cups of non-dairy milk. Blend until smooth, adding more soy milk as needed. Transfer the mixture to the soup pot with the onions and celery, and slowly bring to a boil. Continue to cook for a few more minutes until thick and smooth. Add the broccoli and cauliflower, adjust the consistency with more milk or water and adjust the seasoning if desired with more nutritional yeast, Dijon, lemon juice or Tabasco. Heat until hot and serve.

Calories 320; Protein 20 g; Carbohydrates 44 g; Total Fat 8.5 g; Saturated Fat 1.4 g; Cholesterol 0 mg; Sodium 187 mg; Fiber 14.1 g; Beta-Carotene 760 ug; Vitamin C 185 mg; Calcium 273 mg; Iron 5.6 mg; Folate 183 ug; Magnesium 140 mg; Zinc 4 mg; Selenium 9.7 ug

Comments (4):



07/19/2013 08:34 PM

Rated this recipe:

Time consuming, this soup took me almost two hours to put together. It required more than the stated 3 or 4 c. soy milk; it needed an additional cup or so. Very different, interesting, slightly odd flavor...good though.


07/25/2013 12:17 AM

Rated this recipe:

Delicious and very satisfying due to the beans. At 2:30 I was drawing a blank regarding what to make for dinner. Luckily I had previously set aside the ingredients and the recipe for this soup. It took about 45 minutes, but with some black rice and raw veggies on the side it got rave reviews from my wife and my mother. Yee ha! Another successful meal and a keeper recipe.


12/10/2013 02:22 PM

Rated this recipe:

Nope. Couldn't eat it. It smelled delish, looked delish..... But the flavour wasn't sitting well with me. I had to dump the whole big pot.


02/05/2017 04:36 PM

Rated this recipe:

Woo Hoo!   Big hit...  even for my SAD eater husband...   he had 2 bowls.  It is reminiscent of a cream cheddar soup....   breaks up the routine just a bit....   If you do all the pressure cooking of the beans,  chopping, roasting of the pepper, measuring of ingredients... making almond milk ahead of time...  it's not too laborsome...   many of you use canned beans and roasted peppers in a jar...  so probably not a bad gig.    I loved it and would make it again and again. 

The changes I made were...  replaced broccoli with white potatoes  ( I don't like broccoli after it has been sitting in a soup for a few days...  if I were going to serve a crowd I'd keep the broccoli.    At the end...  the point of adjusting...  I added about a cup or a bit more of almond milk and  3 extra tablespoons of yellow mustard  ( I think it's what gives it its' sharp cheddar flavor )   and I know it sounds odd... but 3 tablespoons of ketchup.