Broccoli Cream Soup

This nourishing Broccoli Cream Soup with Coconut is the ultimate comfort food to soothe Candida (and it will help you sleep better!)

Everyone who has been on an anti-candida protocol knows how much of a challenge it can be. It’s tough, it’s usually not a quick fix and it requires accountability and commitment. To learn how Candida becomes overgrown and which common symptoms to look for, check out 10 Signs You Have Candida Overgrowth & What To Do About It.

In short, Candida is one of those underlying health issues that can go undetected for many years before causing a myriad of mild to severe health conditions. Many of those are linked to the gastrointestinal tract like Leaky Gut or SIBO. Yeast overgrowth has therefore everything to do with what you eat and the current health status of your gut. The best way to heal from Candida is through diet and lifestyle changes.

A holistic approach that soothes and nourishes body, mind and soul alike will make it tremendously easier to stay on course and win the fight against Candida. Healthy eating should be as much about healing your body and boosting your immune system through good nutrition as it should be an act of joy and pleasure, both visually and sensually. This is what the Culinary Nutrition Approach to vibrant, lasting health is all about.

The importance of stress reduction and good sleep for healing the gut are often overlooked but will greatly benefit you when transitioning to a Candida cleanse diet consisting of whole, mainly plant-based foods, healthy fats from nuts and seeds, clean protein and complex carbs from selective whole grains.

This utterly delicious Broccoli Cream Soup with Coconut not only is high in fiber, packed with powerful nutrients, vitamins and minerals, but on top ticks most of the 10 foods to fight Candida. It is totally sugar-, gluten-, dairy and soy-free, super easy to make and will help you sleep better.

The superstar of the soup is the broccoli, a cruciferous vegetable and an excellent source of vitamin K, vitamin C, chromium and folate. The combination of anti-oxidant, anti-inflammatory, and pro-detoxification components in broccoli make it a unique food in terms of cancer prevention. Broccoli contains isothiocyanates, the sulfur- and nitrogen-containing compounds that attack Candida.

Leeks are another excellent source of vitamin K, the blood clotting vitamin, and contain significant amounts of the flavonoid kaempferol which helps with cardiovascular support. Onions and garlic are fellow members of the allium family of vegetables. Both have strong anti-oxidant, anti-inflammatory, anti-bacterial and anti-fungal properties and have the potential to reduce cancer risk.

Coconut oil not only is one of the best cooking oils, its three different, medium-chain fatty acids caprylic acid, capric acid and lauric acid all have strong antimicrobial properties working together as a powerful yeast killer. Coconut milk has similar properties to the oil and adds a creamy nutty flavor to the soup.

Turmeric – through its natural component curcumin – is just another potent cancer-fighter, highly anti-inflammatory, anti-fungal and anti-microbial and known to inhibit Candida growth.

Pumpkin seeds have a long list of health benefits, but maybe the most surprising is that they may help improve your sleep. They are a natural source of tryptophan, zinc and magnesium – all of which help promote good sleep. Therefore, if you have trouble sleeping, you may want to eat this soup for dinner for this extra benefit.

So, head straight to your kitchen and try this yummy recipe to soothe your Candida, boost your immune system and get a good night’s sleep.

Broccoli Cream Soup with Coconut

Makes 6 servings


  • 2 stalks of leak, (white parts only)
  • 2 medium heads of broccoli, heads broken into florets, stems pared and cut into slices
  • 2 tablespoons organic extra virgin raw coconut oil
  • 1 white onion, finely diced
  • 4 cloves of garlic, minced
  • 2 teaspoons of turmeric powder (or 4 teaspoons of turmeric root,
  • peeled and grated)
  • 6 cups vegetable broth (or filtered water)
  • Sea salt and black pepper (to taste)
  • 2 cups organic full-fat coconut milk
  • 1/3 cup coriander (or parsley), finely chopped
  • 1/3 cup pumpkin seeds
  • 2 tablespoons roasted coconut chips (for garnish)


(1) Trim ends of leek stalks, cut lengthwise in halves, rinse well under cold water. Then slice thinly into halve moons.
(2) Remove stem from broccoli heads, break off florets. Pare stems and cut into rounds.
(3) In a heavy-bottom pot, heat the oil over medium heat, Add the onion and sauté for 3-5 minutes until translucent. Add the garlic and turmeric and cook for another minute or until fragrant.
(4) Pour in the broth, bring to a boil, then lower the heat and add in the broccoli stems first and let cook for 3-4 minutes. Then add the broccoli florets and the leek. Season with sea salt and pepper according to taste. Let simmer for another 15-20 minutes or until the broccoli is tender.
(5) Pour in the coconut milk and let warm through for 2-3 minutes.
(6) Add the coriander (or parsley) and mix well using a spoon. Pour the mixture into a high-speed blender (if vented) or use a hand blender, and purée until smooth.
(7) Serve hot in a soup bowl and decorate with the pumpkin seeds and the roasted coconut chips.