Broccoli and Coconut Milk Cream Soup

Step-by-step method

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At a glance

You're making a silky, dairy-free broccoli soup that comes together in just 25 minutes. The main trick is blending the broccoli and coconut milk until smooth, then finishing with a sprinkle of toasted pumpkin seeds and a drizzle of flaxseed oil for a pop of flavor and texture.

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    Broccoli and coconut milk

    Heat some fat in a pot and sauté the roughly chopped onion. Add the broccoli broken into small florets. Pour in the coconut milk and season with salt and pepper. If the broccoli isn't fully covered, top up with a bit of water.

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  2. 2/3

    Season and blend

    Simmer for about ten minutes, until the broccoli softens slightly. Season with cumin. Blend the contents of the pot using a countertop blender or an immersion blender. Adjust the seasoning to taste, adding a little more water if needed.

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    Serving

    Garnish each plate with toasted pumpkin seeds and a drizzle of flaxseed oil.

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Broccoli and Coconut Milk Cream Soup

bohynekuchyne
Active time total 25 min
Prep — Cook 25 min
9 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

115 kcal

Calories

13 g

Carbohydrates

6 g

Fats

3 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Just today Hanka gave me a bit of grief because searching "broccoli" on the blog turned up nothing. Unforgivable! Especially since I'm actually quite fond of broccoli. So here's a recipe for a really good soup, not just for Hanka.

Gluten-free Lactose-free Vegan Vegetarian Soups Warming & cozy Healthy

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