Where Is My Spoon Recipes Soup Vegan Cream of Broccoli Soup with Coconut Milk

Vegan Cream of Broccoli Soup with Coconut Milk

by Adina 12/03/2019 3 comments

vegan creamy broccoli soup
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Incredibly creamy and flavorful vegan broccoli soup with spinach, basil and coconut milk.


I am a soup person and I have “trained” my family into being a soup family as well. I could actually eat a little soup every day, either for lunch or dinner. I don’t, but I honestly could.

Soups are so versatile, you can always make something different, the possibilities are really endless. Creamy soups like this vegan cream of broccoli soup or our favorite carrot soup, chicken soups, beef soups, Asian soups, well, anything goes, I have rarely cooked a soup I didn’t like.

An easy broccoli soup has become a standard in our house.


easy broccoli soup


I never or very rarely plan to cook a creamy broccoli soup recipe, it is just one of those dishes that finds itself on the table on days when I don’t have much time to cook, when I just happen to have some leftover broccoli in the fridge, when broccoli is on offer or when we just feel like eating a light warming soup and discover I have no homemade chicken stock in the fridge or freezer.

Because homemade chicken stock is my everything in the kitchen, I cannot be without it… But sometimes I don’t have it (rarely) or I forget to defrost it on time.

And if we want to eat soup then it has to be a creamy vegetable soup (which doesn’t really need the chicken stock) preferably with coconut milk or cream, which add so much flavor to a soup.


vegan cream of broccoli soup



And when speaking about flavor, you cannot go wrong with this vegan cream of broccoli soup, it is packed full of it. The broccoli, the spinach, the coconut milk and then, as a last kick the fresh basil… you can hardly get more flavor in a simple soup.

A simple soup, cheap and super quick and easy to make, but so elegant and flavorsome, you could serve it as an appetizer at your next dinner party, everybody will love it!

As you will notice in the recipe, I only used ½ a broccoli for this creamy broccoli soup recipe. First of all, that was what I had in the fridge, but even if I did have a whole head of broccoli I would have used just half of it and replaced the rest with the spinach. Why?


cream of broccoli soup recipe


Well, I like any kind of dish made with spinach, but also I love the vibrant green color that spinach gives to this easy broccoli soup.

If I ever had one issue with a pure cream of broccoli soup recipe, it was its color… khaki… no khaki soup ever looks appetizing to me. And a pure broccoli soup, despite its wonderful taste, is just khaki and not pretty to look at…

But add some spinach and voila: a boost of flavor and a beautiful green color! Not to mention that adding some spinach makes this vegan cream of broccoli soup even healthier than it already is.

And why the potatoes? They will add more texture to the soup, making it creamy without the addition of cream or cream cheese.

And using just a little coconut milk will suffice for an extra creamy feeling and some extra exotic flavor. Not to mention that the use of coconut milk instead of cream keeps this easy broccoli soup vegan.

Oh, you should try this creamy broccoli soup recipe, it makes my mouth water just thinking about it!


vegan broccoli soup recipe



First of all, I have made the soup using ½ a broccoli head, stem and florets. However, if you happen to need the florets for another dish and have a whole stem leftover, you could definitely make this vegan cream of broccoli soup with just the stems of the broccoli.

Step 1: Prepare all your vegetables:

  • onions and chili – chopped finely
  • garlic and ginger – grated
  • potatoes – peeled and cut into small cubes
  • broccoli stem – cleaned and cut into cubes
  • broccoli head – divided into florets
  • frozen spinach – defrosted and drained
  • fresh spinach, if using – chopped

Step 2: Cook the onions, chili, garlic and ginger in the coconut oil, about 3 minutes.

Step 3: Add the potatoes and the broccoli stem. Cook until almost done, about 8 minutes, but check, it depends on the size of your potato cubes.

Step 4: Add the broccoli florets and the coconut oil. Cook for another 5 minutes or so, until all the vegetables are soft.


how to make broccoli soup



Step 5: Add the defrosted and drained spinach or the fresh one. Let wilt for about 2 minutes. Add the chopped basil and the lemon juice as well.

Step 6: Puree the soup in a blender or with an immersion blender. Adjust the taste with salt and pepper.


how to make broccoli soup


Like any other soup, this vegan broccoli soup can be easily reheated. Serve with bread or crisp bread.



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creamy broccoli soup recipe


vegan creamy broccoli soup

Vegan Cream of Broccoli Soup with Coconut Milk

137sharesShareTweetPinLast Updated on 18/03/2020Incredibly creamy and flavorful vegan broccoli soup with spinach, basil and coconut milk. VEGAN CREAM OF BROCCOLI SOUP I am a soup… Soup vegan, vegetarian, broccoli, broccoli soup, cream of broccoli soup, spinach soup, coconut milk soup, healthy, broccoli coconut milk soup, soup European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 tablespoon coconut oil (or olive oil)
  • 1 small onion
  • 1 large garlic clove
  • 2 cm/ 0.8 inches ginger
  • ½ teaspoon red chili flakes, more or less to taste (See note 1)
  • 500 ml/ 17 fl.oz/ 2 cups vegetable stock
  • 200 g/ 7 oz potatoes (1 medium to large potato)
  • ½ head of broccoli, about 250 g/ 8.8 oz
  • ½ can coconut milk, 200 g/ 7 oz
  • 250 g/ 8.8 oz frozen spinach, defrosted and drained (See note 2)
  • 15 large basil leaves
  • 1 tablespoon fresh lemon juice
  • fine sea salt and freshly ground black pepper


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 stem of the broccoli into cubes as well. Divide the rest of the broccoli into florets, but keep them separated from the broccoli stem and the potatoes.

Heat the coconut oil in medium pot. Add the onion, garlic, ginger and chili and stir for about 3 minutes.

Add the vegetable stock, potatoes and only the broccoli stem. Bring to a boil and cook on medium low heat for about 8 minutes or until the potatoes are almost done.

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. Add the chopped or torn basil leaves and the lemon juice.

Puree the soup in a blender or with an immersion blender.

Adjust the taste with salt, pepper and more lemon juice, if necessary.

Note 1: Fresh chili can be used instead, to taste.

Note 2: If using fresh spinach you will need about 400 g/ 14 oz fresh spinach. Chop it and give it to the soup. Let it wilt in the soup and continue with the recipe.


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angiesrecipes 12/03/2019 - 15:45

I am a soup person and adore all the greens. This is a perfectly light and tasty meal for me.

Anca 12/03/2019 - 17:25

The soup sounds really delicious and it looks so fresh and colourful. I love this recipe.

Mary Steelman 16/08/2019 - 04:31

I love being healthy…


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