Make this cream of broccoli soup with coconut milk, spinach, and basil; it's simple and delicious!
This cream of broccoli and coconut milk soup with fresh or frozen spinach and lots of basil is a healthy, vegan soup for any season.
I am a soup person, and I have โtrainedโ my family to be a soup family as well. I could actually have some every day, either for lunch or dinner. I don't, but I honestly could.
They are so versatile. You can always make something different; the possibilities are really endless. Creamy soups like this one or our favorite carrot soup with milk, chunky chicken and potato soup, beef bone and lentil soup, Napa cabbage ginger broth soup, well, anything goes. I have rarely cooked one I didn't like.
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Recipe ingredients
Broccoli: I only used ยฝ broccoli.
Spinach: Fresh or frozen. It adds a boost of flavor and a beautiful green color!
Basil: Definitely fresh leaves. Dried basil is not very flavorful, and you will love the kick the fresh one imparts to the soup.
Potatoes add more texture to the soup, making it creamy without adding cream or cream cheese. Check out this Creamy Kohlrabi Soup with Potatoes, too.
Other ingredients: Coconut milk or other vegan options like soy milk, oat milk, or any kind of nut milk. However, none of them are as flavorful, creamy, and delicious as coconut milk. For a non-vegan soup, you can use whole milk or cream.
See the recipe card for full information on ingredients and quantities.
How to make broccoli soup with coconut milk?
- Prepare all your vegetables.
Step #1: Cook onions, chili, garlic, and ginger in the coconut oil. Add potatoes and broccoli stem and cook for about 2 minutes.
Step #2: Add vegetable broth and cook until almost done; it depends on the size of your potato cubes.
Step #3: Add the florets and the coconut milk. Cook for another 5 minutes or so until all the vegetables are soft.
Step #4: Add the defrosted and drained spinach or the fresh one. Let wilt for about 2 minutes.
Step #5: Add basil and lemon juice.
Step #6: Blend the cream of broccoli soup with coconut milk. Adjust the taste.
Good to know!
For safety, it's best to use an immersion blender when blending hot soups.
If you use a countertop blender, follow these precautions: Allow the soup to cool slightly and blend it in batches, filling the blender only halfway. Secure the lid tightly, cover it with a cloth, start blending on low, and gradually increase the speed.
How to store and reheat?
Like any other soup, the cream of broccoli coconut milk soup can be easily reheated. Refrigerate it in the covered soup pot or in an airtight container for 3-4 days.
Serve broccoli and coconut milk soup with spelt bread, yeast rolls, or crisp bread.
Cream of Broccoli Soup with Coconut Milk
Equipment
- soup pot
Ingredients
- 1 small onion
- 1 large garlic clove
- 1 inch ginger 2 cm
- 1 small red chili or ยฝ teaspoon red chili flakes, to taste
- 1 medium to large potato 1 medium to large potato, 200 g/ 7 oz
- ยฝ head of broccoli about 250 g/ 9 oz, Note 1
- 1 tablespoon coconut oil or olive oil
- 2 cups vegetable broth 500 ml
- ยฝ can coconut milk 200 g/ 7 oz
- 9 oz frozen spinach defrosted and drained, 250 g, Note 2
- 15 large basil leaves
- 1 tablespoon lemon juice freshly squeezed
- fine sea salt and freshly ground black pepper
Instructions
- Prepare vegetables: Chop the onion finely. Grate the garlic and the ginger. If using fresh chili, chop it very finely as well. Peel the potatoes and cut them into cubes. Cut the broccoli stem into cubes Keep potatoes and broccoli stem separated from the onions, chili, and ginger. Divide the rest of the broccoli into florets, but keep them separated from the broccoli stem and the potatoes.1 small onion + 1 large garlic clove + 1 inch ginger/ 2 cm + 1 small red chili + 1 medium to large potato + ยฝ head of broccoli
- Saute onions: Heat the coconut oil in a medium pot. Add the onion, garlic, ginger, and chili and stir for about 3 minutes. Add potatoes and broccoli stem and stir for about 2 minutes. 1 tablespoon coconut oil
- Simmer vegetables: Add the vegetable stock. Bring to a boil and cook on medium-low heat for about 8 minutes or until the potatoes are almost done.2 cups vegetable broth/ 500 ml
- Simmer broccoli soup: Add the coconut milk and the broccoli florets. Cook for about 5 more minutes until all the vegetables are soft. Add the defrosted and drained spinach or the chopped fresh spinach. Stir until wilted, about 2 minutes. ยฝ can coconut milk + broccoli florets + 9 oz frozen spinach/ 250 g
- Add basil leaves and lemon juice.15 large basil leaves + 1 tablespoon lemon juice
- Blend the soup with an immersion blender (Note 3). Adjust the taste with salt, pepper, and more lemon juice, if necessary.fine sea salt and freshly ground black pepper
Notes
- Frozen broccoli is ok, too.ย
- If using fresh spinach, you will need about 14 oz/ 400 g. Chop it and add it to the soup. Let it wilt in the soup, then continue with the recipe.
- Blender: For safety, it's best to use an immersion blender when blending hot soups. If you use a countertop blender, follow these precautions: Allow the soup to cool slightly and blend it in batches, filling the blender only halfway. Secure the lid tightly, cover it with a cloth, start blending on low, and gradually increase the speed.
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Stephanie says
Delicious. I made it as directed except added a couple of tablespoons of nutritional yeast for a cheesy flavor. It's a keeper!
Adina says
Nutritional yeast is a great idea!
Marjorie says
A delicious soup! Love the vibrant green color and the taste was wonderful. I didnโt have fresh basil, but it still had a lot of flavor from ginger and coconut milk.,My eleven year old daughter gave it a thumbs up so Iโll definitely be making this one again. Thank you for sharing such a great recipe!
Adina says
So happy to hear it, Marjorie.
Mary Steelman says
I love being healthy...
Anca says
The soup sounds really delicious and it looks so fresh and colourful. I love this recipe.
angiesrecipes says
I am a soup person and adore all the greens. This is a perfectly light and tasty meal for me.