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Chilled broccoli soup

Chilled broccoli soup

Perfect for a hot summer day

Refreshing, creamy and satisfying, this soup is a summer staple. I keep the cooking time to a minimum to retain the vitamin content of the vegetables. Where possible, I use organic ingredients in all of my recipes.

Gill’s top tip! This soup can also be served hot. I like to scatter grated cheddar cheese on top.

Prep: 5 mins Ready in: 20 mins Servings: 4

Chilled broccoli soup


1 large head of broccoli – cut into chunks
½ onion – chopped
2 garlic cloves – pressed or finely chopped
1 big handful of rocket
½ cup raw cashews
3 cups gluten free vegetable stock – low sodium if possible
1 cup (240ml) milk of your choice – I like unsweetened coconut milk
2 tablespoons lemon juice
Salt and pepper to taste
Sprouts and pumpkin seeds (to garnish)
1 teaspoon olive oil


  1. Heat the olive oil over medium heat in a saucepan and add the onion and garlic. Cook until soft – 2 minutes.
  2. Add the broccoli and rucola and stir until broccoli is vibrant green in colour – 3-4 minutes.
  3. Pour in the stock, add the raw cashews, and bring to the
  4. Turn the heat down to low and simmer until the broccoli is tender – 5-7 minutes.
  5. Take off the heat and carefully blitz until smooth – best done with a hand mixer.
  6. Return to low heat and add the milk, lemon juice, salt and pepper. Taste and add more juice if needed.
  7. Transfer to a container and chill in the fridge.
  8. To serve: If the soup is too thick, thin with a little milk or water. Serve with a scattering of sprouts and pumpkin seeds – adds a nice crunch!
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