Broccoli Sunflower Seed Soup

I came across this recipe for Broccoli Sunflower Seed Soup.  It sounded a little odd but the soup is really good.

Broccoli Sunflower Soup


This recipe was originally created to be Vegan but I used Greek Yogurt instead of Soy Yogurt.


  • 1 lb broccoli
  • 1 1/2 tablespoons olive oil
  • 1/2 onion
  • 1 celery stalk
  • 1/4 cup sunflower kernels
  • Pinch of crushed red pepper flakes
  • Splash of Tabasco
  • 1 teaspoon lemon pepper seasoning
  • Salt to taste
  • 2 cups vegetable broth
  • 1/2 cup Soy Yogurt (I used Greek)

A note regarding the red pepper flakes.  Adding “a pinch” means you like a little “bite” to your soup. I would have added less than a “pinch” or none at all.


  1. Chop the onion and celery
  2. Cut broccoli in small pieces, leaving a few larger ones for garnish
  3. Heat oil in a large soup pot
  4. Add onion and celery and saute
  5. Add broccoli pieces
  6. Stir to mix flavors well
  7. Add red pepper flakes and bring soup to a boil
  8. Once boiling, lower heat, simmer for 5-8 minutes
  9. Add sunflower seeds and continue cooking
  10. Remove a few broccoli florets from soup for garnish
  11. Remove from heat and let cool a little while
  12. Using a blender, put half of the soup in and puree
  13. Add the remainder of the soup and puree
  14. Add the yogurt and mix all together in blender
  15. Add salt (I didn’t find I needed to), Tabasco and lemon pepper seasoning
  16. Return soup to pot and serve using the broccoli florets as garnish

This makes about 4 servings. Since the soup is thick, I added a little more yogurt for a creamier consistency.

I found this recipe at


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