Broccoli Cheddar Soup

Broccoli Cheddar Soup and Some information on inflammation…

Inflammation at times can actually be good for us. Inflammation is the body’s natural response to eliminate harmful bacteria or repair an injury. Just picture swelling, redness, heat…you’ve probably experienced it before… But all things in moderation right? inflammation can get out of whack and become what is known as chronic inflammation. It’s chronic inflammation that may put people at risk of things like rheumatoid arthritis and joint pain, even cancer, heart disease and diabetes.

Thankfully, we have the ability to curb chronic inflammation simply by eating the right foods. 

By adding more anti-inflammatory foods in your day, you can begin to fight inflammation at a cellular level. No drastic changes necessary, but just by eating more of the right foods – turmeric, ginger, leafy greens, berries, salmon (for you meat eaters) – you can begin to repair your body.

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One of my favorite anti-inflammatory veggies is broccoli. Broccoli is essentially the poster veggie for healthy eating; anyone you ask certainly knows that broccoli is a health food. If you’re trying to reduce inflammation, then broccoli should be a go-to food. Broccoli boasts some pretty great qualities including potassium and magnesium. The antioxidants in broccoli alone are particularly potent anti-inflammatory substances.

Basically, broccoli is a rockstar that can help to decrease inflammation. Enjoy this rockstar vegetable in this Broccoli Cheddar Soup!

Broccoli Cheddar Soup - From Kristine Thomas of Welli - gluten free, vegan, paleo, no sugarBroccoli Cheddar Soup - From Kristine Thomas of Welli - gluten free, vegan, paleo, no sugar

Broccoli Cheddar Soup


  • 2 cups raw broccoli; steamed
  • 1/2 yellow onion; sauteed
  • 1 cup soaked cashews
  • 3 cloves roasted garlic
  • 2 cups vegetable broth
  • 6 Tablespoons nutritional yeast
  • 1/4 teaspoon white pepper
  • pink himalayan salt to taste
  • *add more water if you’d prefer a thinner soup


Begin by sauteeing the onion until translucent and place the onion and remaining ingredients (except for the broccoli) into a blender and puree until smooth.

Next, I steam the broccoli on the stovetop for about 8 minutes. When the broccoli has steamed (but is not complete mush), pour in the contents of the blender. Finally, stir it all together and warm it up nicely before enjoying… I licked the bowl clean…

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