Food Pharmacy, Recipes

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January Friendly Broccoli Soup

Everyday life is back on track after the holiday season, but perhaps not the bank account. If your purse strings are drawn a little tight this January then this soup is a great go to without sacrificing on plenty of the healthy good stuff. January has long been known as the poorest month of the year but that doesn’t mean you have to skimp on veggies and go with cheap processed foods.

As a solution to the problem, we have developed a recipe that qualifies as cheap, fast and tasty. But before we share the recipe, we want to share four tricks that will make your money stretch in January!

Choose vegetables in season

In January, go for winter veggies like cabbage, peas, onions, parsnip, celery root, potatoes (including sweet potatoes), broccoli, carrots and beets. Shopping and eating food seasonally is both cheaper, and better for the environment.

Avoid pre-packaged vegetables 

An easy way to both cut costs and avoid contributing to unnecessary waste. Also, be sure to eat the whole vegetable. Use stems, stalks, peels and cores.

Check out the freezer section

Food that is left in the fridge for too long loses its nourishment and freshness. Freezing in is often much better. So don’t be the least bit afraid to buy your vegetables from the freezer section. Also, create a habit of freezing vegetables, herbs, fruits and bread yourself.

Make an extra large portion

Make big batches of things while you’re already at it and freeze into separate portions. If you have ready meals at home, it will also be easier to resist takeaway when you arrive home late from time to time.

So, since we (mostly) live as we learn, we cooked up all these budget tips into a January-friendly broccoli soup. The soup is a nutrition bomb, delicious and kind to the wallet and planet at the same time.


Broccoli Soup

  • By : Food Pharmacy
  • Servings : 4 1x


2 ½ cups broccoli (frozen works great!)

1 yellow onion, sliced

1 large potato, peeled and cut into smaller pieces

2 ½ cups water

12 tbsp vegetable bullion (or swap out the water for stock)

1 splash of plant-based cream / coconut milk (optional)

sea salt and freshly ground black pepper


Soften the onion with a tablespoon of water or so in a pot over low heat. Add broccoli, water, bouillon and small cubes of potato. Cook for about 10 minutes (until the potato is cooked through). Using an immersion blender mix the soup until smooth. Finally add the cream / coconut milk (if you prefer a rounder creamier flavor) as well as the salt and pepper. Done!



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