This ridiculously delicious broccoli soup with coconut milk, is guaranteed to nourish your body and soul.
If you’re after a dairy free broccoli soup then look no further. This is like an ‘easy cream of broccoli soup’ but that’s vegan friendly and gluten-free.
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- ½ a brown onion diced
- 1 tablespoon of coconut oil
- ½ teaspoon of sea salt or herb salt
- 1 inch piece of ginger grated
- 1large head of broccoli, chopped into florets
- 1 large or 2 small zucchinis chopped
- ½ a cup of spinach torn roughly
- 3 cups of vegetable broth
- 1 can of coconut milk
- 1 tablespoon fresh lemon juice
- ½ teaspoon of chilli flakes
- ½ a teaspoon of fresh turmeric
- Sea salt and pepper to taste
- Chilli flakes, coriander and almond flakes to garnish
- Heat the coconut oil in a large saucepan and allow to melt.
- Add the onion into the saucepan and cook until softened (about 5 minutes).
- Add the ginger and cook for a couple of minutes.
- Add the broccoli and zucchini and then add the turmeric and chilli, making sure the vegetables are coated nicely with the spices.
- Add the vegetable broth and bring to a gentle boil.
- As soon as it begins to boil, turn the heat down and add the coconut milk.
- Cook just until the coconut milk has warmed. The vegetables should be cooked but still a vibrant green colour, you don’t want to overcook them!
- Add the spinach and lemon juice and allow the spinach to wilt slightly.
- Remove from the heat and blend, either in small batches in a blender or with a hand held immersion blender.
- When the soup is smooth, season with salt and pepper.
- Serve in bowls and top with fresh coriander leaves, chilli flakes and slivered almonds.
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Viola! The best vegetarian cream of broccoli soup, is now ready for you to enjoy!
Take a look at these 3 recipes that make for a healthy, quick and easy-to-make dessert (and they’re vegetarian, vegan, gluten free and dairy free too).
Check them out! And be sure to serve and/or enjoy them with a cup of herbal or green tea for the perfect way to end the night.
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