Reader Interactions

This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Comments

  1. I have made this twice and I love it!!! Besides the fact that it tasted AMAZING, my body had the most wonderful reaction. I have lots of health issues, one being severe bloat and inflammation and joint pain and I swear this helped with all of that.

    I want to make another batch this weekend – do you think roasting a head of garlic and adding that will overpower or take away from the an already soup? (Have a head that I need to use this weekend)

    • Oh I should add that it smelled so amazing that the second time I’m co-workers made me bring the entire batch in for them the next day and they all loved it too! This is definitely in my top 5 of favorite soups.

  2. I made this soup Sunday for a light supper and was disappointed in the final product. Very thin and watery compared to what the photos show. I ended up cooking up a few sweet potatoes and blending them into the soup to thicken it… that worked! But then I threw all caution to the wind and stirred in some grated cheddar … that was yummy and worked for us..

    • Hi Paulette! I’m sorry to hear that. If it’s watery and thin, it sounds like maybe some of the quantities were off? With 12 cups of veggies it should be quite thick. Thanks for your comment!

      • I actually used 4 additional cups of fresh broccoli so I could use up the rest of what I had on hand. With the addition of the mashed sweet potatoes, it was perfect … and delicious.

  3. This was soooooo good! I made it in the IP. Sautéed the leeks in butter on the sauté function. Once soft I turned off the IP and added the ginger and seasonings and stirred it around. I then added the broth (chicken) and stirred it up then added the broccoli. Manual high pressure for 5 minutes and then a quick release. After it cooled a bit, I used the immersion blender and then added more pepper because I like pepper. It was soooooo good! Thank you for a delicious recipe! Im shocked at the depth of flavor with so few ingredients.

    • Yay! So happy to hear you enjoyed and glad it worked in the IP! Do you have an 8 or 6 quart? Thanks for taking the time to leave a review, Valeigh 🙂

      • I have a 6 quart. I should mention, since writing this review, my husband has already asked me to make it again- winning!

  4. Hi Denise,
    I can’t eat leek as it upsets my stomach. I guess I could sub onion – would you suggest white/brown/red onion? And how many?

    Can’t wait to try this!

    • Hi Dee! I think regular onion would work. I’m not sure how many you would need…maybe 3? I usually use brown onions so that’s what I’d go for. Let me know how it works out 🙂

  5. Oops forgot the red immune soup is made with either reduced salt veg bouillon/ ham/ low fat streaky bacon cut into cubes used as stock. I also sometimes put butternut squash or sweet potato frozen cubes in it. Someone I gave the recipe to uses frozen chili puree in it. (Oh and I havfe been known to put peas in the green version they are great with broccoli. Also I keep meaning to try the broccoli with courgette.) Still its a great base and it is so cool to find someone else who came up with the same concept, I don’t know about you but I find the leek, onion, tumeric and herbs are great for keeping away colds and flu if eaten regularly during the season.
    Again best wishes 🙂

  6. Omg I just found your recipe and it is almost the same as mine, how cool is that. I didn’t put butter in though. I also put basil and oregano in( sometimes I put in thyme, or corriander. I make my stock from either tuna or swiss veg bouillon powder. or more often than not a small amount of the two. Sometimes I add frozen spinach cubes. Sometimes I add kale. Other times I add brussell sprouts or savoy cabbage or frozen chopped okra.. Basically I use this as my base and add different variances depending on what I have. I chop my ingredients very small and cook them in my rice cooker with some rice. I call it my green soup for immune boosting.

    • I also use the leek,onion, turmeric, herb, black pepper, etc base with carrot and rice and red lentils again cooked in a rice cooker. To the person above don’t use ginger powder it is so not the same in soup (ginger powder is best for cookies) use frozen ginger puree cubes. We can buy them in the supermarket in the uk but if you cant get them locally you can make your own. Garlic puree can also be frozen in cubes. Basically I took an old Scottish recipe for tattie soup and adapted it to my rice cooker and added tumeric and ginger and herbs etc. This is my Red immune soup.

      Best Wishes to all

    • Hi Jennifer, not the same at all, but what about using Worcestershire Sauce & Butter or Ghee instead of Sesame Oil? That should give you a nice umami flavor and not aggravate your daughters allergies. Soup is very forgiving of changes and substitutions. Good luck, Mary

  7. Is there a substitute for the butter? I’m looking for dairy free, but this recipe sounds great and I really want to try it.

  8. Made it ,,,excellent !!!……
    …… However adding just a pinch of black pepper increases the Turmerics bio-availability a hundred fold.

    • Ooh I can’t believe I didn’t add any pepper! I even remembered to add it to my turmeric smoothie, LOL. Thanks for the tip, I’ll update the recipe card 🙂

  9. for the rookies out here, what the hell is stock . . . Is it the same as “broth”? . . . How do I make it? Is there a “veggie stock”? (I don’t eat much meat )Can I keep it around for a while in fridge? You guessed it, just me and a fat cat, so I pretty much like to use up supplies before they go off, bad:: kinda like glue, or stain ;o . . . OK, thanks for comments.

  10. Hello Denise,
    What kind of stock do you use? I have one vegetarian family member and was wondering if a vegetable stock will be suitable.

  11. Even though it’s hot and humid in Chicago, I had to try this.
    It’s fragrance is filling up the house and I can’t wait for dinner!

  12. Even though its hot and humid in Chicago right now, I had to try this!
    It’s fragrance is filling up the house and I can’t wait for dinner!

  13. Oh, my, YES! I just love broccoli, and broccoli soup has been a favorite for well over five decades! There’s only me to cook for, so I might try freezing just one cup of it to see if it’ll hold up. I don’t want to ruin an entire batch, so will “force” myself to eat the rest within a couple of days 🙂

  14. This looks delicious. I can’t wait to try it. Do you think it will get bitter if it cooks on low longer than 3 hrs? I would like to make it on a work day or should I make on a weekend and heat up during the week?

    • Hi Fabi! I can’t say for sure without re-testing the recipe. I think you’d be OK if you cooked it for 4 hours, but beyond that I think it might get bitter? I hope this helps 🙂

      • I have made this soup twice in the last two weeks! Love it…I’m actually making a pot as we speak.
        I haven’t used the slow cooker for this yet, but it works beautifully in the stove.
        Can you tell me how long it will store in the fridge?
        Thanks so much.

  15. You mention that cooking on high may cause bitterness. Would the same be true for cooking under pressure in an electric pressure cooker like an Instant Pot?

    • Hi Heather! Unfortunately I can’t say for sure without re-testing it. I just bought an Instant Pot and made my very first recipe yesterday (just rice–LOL, you have to start somewhere!). I plan on getting more familiar with it over the holidays and hopefully update some of my slow cooker recipes with instructions. I’m sorry this isn’t very helpful 🙁

Leave a Reply

Your email address will not be published. Required fields are marked *

logo

join the FREE lunch prep challenge →