Creamy Broccoli Normandy Soup


This rich and creamy vegetable soup is perfect for a cool fall or winter day.  Made from frozen broccoli, cauliflower and carrots, often called Broccoli Normandy, this soup is an easy meal in less than 30 minutes.  All the items needed can be right in your pantry, fridge or freezer.  

Whenever I chop an onion, need to use up some celery and especially mushrooms, I chop them all up with my food chopper and freeze what is leftover for stir fry, sautéing sauces or soups.  It can save a lot of time, especially for recipes like this to have the celery and onion already chopped and in your freezer.  Give it a try, I bet you can make it in 10-15 minutes.  It is what I call one of my “10-minute meals”.




Creamy Broccoli Normandy Soup

Servings – 6 cups
Prep Time – 15 minutes
Cook Time – 10-15 minutes


Ingredients for soup pot:

2 tsp oil, opt. — can sauté in a little water

1 cup diced onion

1 cup diced celery

1 16-oz bag frozen Broccoli, cauliflower & carrot combo

2 cups hot water

2 tbsp McKay’s Vegan Chicken-Style Seas –to make your own, see Chick-Like Seasoning

1/2 tsp salt

1/2 tsp garlic granules or powder

1/2 tsp dried basil


Blender Ingredients:

1/2 cup warm water

1/2 cup raw cashews

1 tbsp cornstarch

1 tsp lemon juice

1 cup very warm water


  1. Sauté onion and celery in oil or water. After a couple of minutes, add the frozen vegetables (I cut any larger pieces down to bite-sized), put on the lid, and cook on med-low while you gather next group of ingredients.
  2. Add the water and seasonings to the pot and bring to a boil; cover and turn to a bubbling simmer. Cook for five minutes, just until vegetables are tender.
  3. While the vegetables simmer, combine all but the last cup of water in your blender and whiz until the nuts are completely smooth. As soon as veggies are just tender, pour the cashew cream into the kettle and rinse the blender with the last cup of water and add to the kettle.
  4. Cook only long enough to thicken the creamy sauce, not long enough to “kill” the color in the vegetables.


Serve with some nice whole-grain bread and a big colorful salad.