Recipe: Creamy Broccoli Coconut Soup

A creamy soup without any dairy. Broccoli is a powerhouse of Vitamin C, and fiber & coconut milk is a healthy fat that provides this soup with a smooth texture. I used a chicken stock that I made earlier in the week from my roast chicken as the base to this soup, but you can just as easily use water.

Adding in a shallot, some turmeric salt and pepper makes this an easy weeknight meal. You can also add in some ginger or a hot chili if you feel so inclined to change up the flavor profile. Serves 3-4.

You’ll need:

  • Soup/Stock Pot
  • 1 shallot diced
  • 1 TBSP/ 14 g coconut oil
  • 1 Head of broccoli chopped
  • 200-300 ml of stock/broth (your choice) or water
  • 1-1.50 tsp turmeric/kurkuma
  • 250 ml/1 Cup Coconut Milk (I like this kind)
  • salt and black pepper to taste
  • pumpkin seeds and walnuts as a garnish
  • optional: 1 tsp fresh ginger
  • immersion blender



  • sauté the shallot in coconut oil until soft and translucent (2-3 min)
  • Add the broccoli and sauté (1 min)
  • add water and bring to a slow boil
  • reduce heat and simmer until broccoli is soft
  • use an immersion blender and blend until smooth.
  • add coconut milk to the soup
  • stir in turmeric
  • allow soup to simmer 15 minutes for flavors to incorporate
  • serve immediately and top with pumpkin seeds or walnuts and fresh herbs (parsley or chives).

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