Creamy Orange Broccoli Soup with Ginger
Creamy, smooth broccoli soup with orange and ginger. Vegetarian, vegan, gluten-free, and no added fat. Serves four as a starter or side dish.
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
  1. Put raw cashews and orange juice in a microwave-safe container and microwave on high for 1 minute. I use a 2-cup Pyrex measuring cup, measure cashews first, and then add OJ to the 1-cup mark. Let cashews soften while you peel broccoli.
  2. Slice off dirty bottom ends of broccoli stems and peel woody stalks. Cut broccoli into pieces up to two inches long and put in a microwave-safe container along with any broccoli leaves. Cut the branched part of the stems into a few pieces but do not peel. Optionally, cook a few broccoli florets for garnish at the same time. Cover and microwave on high for 5 minutes until tender.
  3. Slide off ginger skin with a spoon and slice across into half-inch sections. The photo shows local baby ginger I scored at the farmers’ market.
  4. Put raw cashews, orange juice, steamed broccoli (except garnish!), ginger, and salt into a Vitamix or other high-speed blender and process on high for one minute, until smooth and fluffy. Taste and add more ginger, salt, or orange juice as desired.
  5. Serve hot in a bowl with broccoli florets and salted cashews on top.
Recipe Notes


  • If you don’t have a high-speed blender, use three tablespoons of unroasted cashew or almond butter in place of the raw cashews.
  • The broccoli florets make an attractive garnish and help signal what type of soup this is. On the other hand, they seem a bit rough and tart compared to the soup. I may leave them off in the future.

Nutritional Information for Creamy Orange Broccoli Soup with Ginger

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