Broccoli Lemon Parmesan Soup

By Dr Ernst
April 2, 2020


  • 2lbs Broccoli Florets
  • 3 cups of water
  • 1 cup unsweetened almond milk
  • 1 cup coconut cream
  • 3/4 cup raw parmesan cheese
  • 2 tbsp lemon juice
  • Himalayan Salt/Pepper


  1. Place the broccoli and water into a large pot and cook until the broccoli becomes tender
  2. Collect 1 cup of the “broccoli water” while straining the cooked broccoli
  3. Add the “broccoli water,”1/2 of the cooked broccoli almond milk, coconut milk and heavy cream to a blender and mix until smooth
  4. Pour the blended mixture into a large pot and add the remaining 1/2 of broccoli, lemon juice, and salt/ pepper to taste – simmering on low heat until heated throughout
  5. Serve with sprinkled parmesan on top

Optional: you can add the parmesan to the 
 blender to mix thoroughly through the soup

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