Broccoli Sunflower Seed Soup

What a nice soup this is. We left it on the thick side. Today is cold and rainy, this lovely soup really made a great lunch.

Broccoli Sunflower Seed Soup

Serving Size: 4


  • 1 lb. broccoli
  • 1 1/2 tablespoons olive oil
  • 1/2 onion
  • 1 celery stalk
  • 1/4 cup sunflower kernels (plus extra for garnish)
  • pinch of crushed red pepper flakes
  • splash Tabasco
  • 1 teaspoon lemon pepper seasoning
  • salt
  • 2 cups vegetable broth
  • 1/2 cup plain soy yogurt

Broccoli Sunflower Seed Soup


  1. Chop the onion and celery.
  2. Cut the broccoli in small pieces leaving a few nice florets whole
  3. Heat the oil in a large soup pot.
  4. Add the onion and celery and begin to saute.
  5. Add the broccoli pieces.
  6. Stir to mix the flavors well.
  7. Add the vegetable stock and red pepper flakes and bring the soup to a boil.
  8. Once boiling, lower the heat and allow to cook for 5-8 minutes.
  9. Add the sunflower seeds and continue cooking.
  10. Remove a few broccoli florets from the soup to use as garnish.
  11. When the broccoli has become softer but still retaining it’s bright green color, pure. I use an immersion blender. It will be a very thick.
  12. Add the soy yogurt and blend again.
  13. If you wish the soup to be thinner, add 1/2 cup of vegetable bouillon.
  14. Season to taste with additional salt and lemon pepper and perhaps another dash of Tabasco.
  15. Serve the soup garnished with a few broccoli florets and some sun flower seeds.

8 responses to “Broccoli Sunflower Seed Soup”

  1. Sarah S. says:

    Wouldn’t you know, just this morning I was dreaming up a rich creamy broccoli soup and considering the possibilities of how to achieve this. Thanks for taking the brain work out of it for me!

  2. Chris says:

    Hi Sarah πŸ™‚ thank you for your nice comment.
    This does make a nice creamy soup. Isn’t it a pity that “creamy” is generally thought of in connection with milk products. And really…not necessary so….This is very creamy and smooth. I made another nice soup this week with our last butternut squash, a nice pear to sweeten and thicken the soup, and a bit of sweet mustard to bring out flavors. The recipe will come online shortly. But, meanwhile, you can enjoy this lovely one with sunflower seeds. I hope you enjoy it.

  3. Nadia says:

    Lovely soup, will try it soon πŸ™‚ I love broccoli, but never used them in a cream soup before…

  4. Chris says:

    Hi Nadia,
    Thank you for your comment. This is a very nice soup. Actually, I should also mention, we often have broccoli soup, I use the big thing stalk for soups, with a few florets also, but it’s a great way to use the stalk. I cut the very end off, but then the whole thing gets cut into pieces, as well as the broccoli florets. I hope you enjoy the soup.

  5. Chris says:

    Hi Melo πŸ™‚
    Nice to hear from you. Thank you for your comment. Yes, it was very tasty. Very creamy from the sunflower seeds and a mild nutty flavor. We enjoyed it lot. I hope you give it a try and enjoy too.

  6. Jill says:

    Wow. I just finished making this tonight (to serve with the Garlic Knots) and I must say… this soup is incredible. Will definitely be making it again. Thanks for a great recipe.

  7. Chris says:

    Hi Jill,
    How nice to hear from you, thank you for your nice comment. I’m so glad you liked the soup. We enjoyed it too πŸ™‚

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