Broccoli-Cheddar Vegetable Soup with Cumin and Cilantro



Have you ever heard the saying soup is good food? I think it came from an old Campbell’s commercial !  well, it is one true thing that came from a commercial. So, with that said, soup comes easy to me when I have plenty of different ingredients to work with. Although I like plain chicken soup, I generally want depth of flavors that reach beyond broth and noodles.

Here is the beautiful picture of chopped broccoli. Well, not so. But broccoli is such a staple food to have in our diets, if a picture is worth a thousand words, this one should have to do with all of broccoli’s benefits.


Soup is the perfect opportunity to increase nutrient content in your diet. Adding spices, herbs, and loads of vegetables will only bring greater benefits to your body!



Couple neat tips about your ingredients:

  • When rinsing quinoa, rub the grains through your fingers to help remove the bitter saponin coating.
  • Removing seeds from your tomatoes reduces the lectin content. The lectin has been shown to be a source of digestive distresses over time; also found in beans, peanuts, and cashews, much of the fuss over gluten-free diets can apparently be put to rest when removing lectins form the diet*.
  • Grass fed is worth the money! Dairy and meat from grass-fed cows versus conventionally raised cattle is like day and night. The former being good for you and the latter being bad and artery-clogging. In addition, grain-fed dairy products would contain lectins as well.


Now for the yummy soup:



  • 1 tablespoon grass-fed organic ghee
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced (prep 10 minutes ahead to allow allicin to develop and get stronger)
  • 1/2 cup quinoa, well rinsed
  • 7 cups water
  • 1 low-sodium vegetable bouillon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/8-1/4 teaspoon ceyenne pepper
  • 2 carrots, shredded
  • 2 tomatoes, seeds removed, diced
  • 4 cups small cut broccoli florets; chop any little stems separately (stems should not be more than 1/2 cup)
  • 3 tablespoons grass-fed organic cream cheese
  • 1 teaspoon Himalayan pink salt
  • Freshly ground black pepper, to taste

Garnish the Soup!:

  •  Cilantro, rinsed, dried and roughly chopped; keep ready for garnishing soup
  • Shredded Grass-fed cheddar ( a cup should be plenty)




Melt ghee in a large soup pot over medium-high heat. Add the onions, celery and garlic. Stir gently until soft, about 7 minutes. Add water, bouillon, and spices. Bring to a boil. Add quinoa and cook soup 10 minutes more. Add carrots, tomatoes, broccoli, and cream cheese. Simmer for a few minutes or until broccoli is cooked to your desired tenderness.; stir gently to mix in the cream cheese. Season soup with salt and pepper. Serve with cilantro and shredded cheddar (I use a heaping tablespoon of each). 🙂

Note: the broccoli will continue to cook and change color and fall apart the longer you heat it.



Make sure  you pray over it before you eat! Thankfulness is one of the most important traits I have learned. It opens up a host of goodness to your family.



About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a past trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us.
This entry was posted in Gluten-free, Lunch & Dinner, Nutrition/Weight Control, vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

1 Response to Broccoli-Cheddar Vegetable Soup with Cumin and Cilantro

  1. Eugenia says:

    This looks yummy. Thank you for sharing the recipe.

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