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Vegan Cream of Broccoli Soup with Coconut milk

Vegan Cream of Broccoli Soup with Coconut Milk

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, European
Servings 4 large bowls

Equipment

  • Large soup pot or Dutch oven Essential for sautéing and simmering everything in one pot. A Dutch oven holds heat beautifully.
  • Immersion blender This lets you puree the soup right in the pot for a smooth texture.
  • Blender (optional) If you don’t have an immersion blender, a standard countertop blender works great. Just blend in batches and be cautious with the hot liquid.
  • Cutting board & sharp knife. Crucial for prepping all your vegetables efficiently.
  • Ladle For serving up perfect portions.

Ingredients
  

Fresh Ingredients

  • 1 large head of fresh broccoli chopped (about 5 cups, including stems)
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 medium Yukon Gold potato peeled and diced (adds body and creaminess)
  • 1 celery stalk chopped
  • 1 medium carrot chopped
  • 1 tablespoon fresh lemon juice for brightness
  • Fresh parsley or chives for garnish optional

Pantry Staples

  • 2 tablespoons olive oil or coconut oil
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon ground turmeric optional, for color and a hint of earthiness
  • ¼ teaspoon ground nutmeg optional, complements the creaminess
  • 1 teaspoon onion powder enhances savory depth
  • 4 cups vegetable broth
  • 1 13.5 oz can full-fat coconut milk

Instructions
 

Step 1: Sauté Aromatics

  1. Heat olive oil in a large soup pot over medium heat. Add the diced onion, celery, and carrot. Sauté for 5-6 minutes until the vegetables are softened and the onion turns translucent. Add garlic and cook for another 30 seconds, just until fragrant.

Step 2: Build the Flavor Base

  1. Add the chopped broccoli (including the peeled stems), diced potato, turmeric, nutmeg, onion powder, salt, and pepper. Stir to coat everything in the oil and aromatics.

Step 3: Add Broth and Simmer

  1. Pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for about 20 minutes, or until the broccoli and potatoes are very tender.

Step 4: Blend Until Creamy

  1. Turn off the heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a countertop blender, allow the soup to cool slightly and blend in batches. For a little texture, you can leave some broccoli pieces unblended.

Step 5: Stir in Coconut Milk

  1. Once the soup is smooth, stir in the full can of coconut milk and the lemon juice. Return the pot to low heat and gently warm through for about 5 minutes, stirring occasionally.

Step 6: Taste and Adjust

  1. Taste the soup and adjust the salt, pepper, or lemon juice as needed. The lemon helps balance the richness of the coconut milk and adds a hint of brightness.

Step 7: Serve

  1. Ladle into bowls and garnish with chopped fresh parsley or chives if desired. Serve hot, ideally with warm bread or a side salad.