Recipe for a creamy, dreamy vegan Broccoli Soup with Coconut Milk & Pumpkin Seed Oil Swirls. Super easy and super quick to make.
I love how easy and quick creamy soups are – I always forget about how amazing they are until I make them again. I blended this Vegan Broccoli Soup in my new blender, the Omniblend. It’s super powerful but not as expensive as other professional blenders.
I particularly love green food (like this Palak Tofu, or this Avocado Ice Cream or these Spinach & Sesame Crackers), so this creamy, dreamy Broccoli Soup had to happen sooner or later. I’ve topped the soup with coconut milk and pumpkin seed oil swirls (soup art, anyone?) and served it with toasted white bread. It’s the perfect fall comfort food!
- 1 broccoli
- 2 cups / 500ml water
- 1/2 teaspoon salt + more to taste
- 1/4 cup / 60ml full-fat canned coconut milk + more for swirls
- pumpkin seed oil for swirls (optional)
- In a large pot bring the water to a boil.
- Chop your broccoli in florets and wash them.
- Add the broccoli into the boiling water and 1/2 teaspoon of salt. Let it cook for about 7 minutes, until the broccoli is soft.
- Place the soft broccoli in a blender and add the broccoli water. When blending hot liquids it's important to remove the center piece out of the lid and cover it with a kitchen towel! This prevents it from exploding all over your kitchen.
- Blend until the soup is completely smooth, add in the coconut milk and 1/2 teaspoon salt and more to taste.
- Once you're happy with the taste, pour the soup in the bowls, add the coconut milk swirls and pumpkin seed oil swirls and serve.
I've served the Broccoli Soup with toasted white bread which was an absolutely great combination.
If you make this creamy Vegan Broccoli Soup, I’d be so happy if you’d leave me a comment. Should you post a photo of it on instagram, please use the hashtag #elephantasticvegan and tag me via @elephantasticvegan. I loooove to see all your lovely creations! Thanks <3
Ah! The easiest greeniest soup! I love it!
I totally make almost this exact soup all the time in the winter! I’ve never done it with coconut milk, but just simple broccoli blended and a dash of salt makes for such a yummy meal. And bread or crackers is always a must :)
Sounds great too! I’ll give it a try without the coconut milk :) Oh and crackers with soup sound divine!
Oh wow! How comfy and delish this broccoli soup is. Love that pale green color.
Thanks Anu! I’m really happy with the color of the soup too. :D And it’s super comfy :)
Wow, this is the simplest soup I’ve ever seen and those swirls look beautiful. You’ve made me long for broccoli greenness now :)
Thank you so much Audrey! Green meals are so weirdly satisfying :D
Great soup!
Glad you like it :)
Do you use canned coconut milk or the kind that comes in a carton?
Heya, thanks for asking! I used canned full-fat coconut milk.
Have you ever tried your soups with frozen vegetables, or is it always with fresh?
You can totally use frozen vegetables instead of fresh. Especially with the broccoli, it won’t make much of a difference! :)
This is how I make this soup. Though I use a hand-held immersion blender to prevent burns from hot liquid and much easier for clean-up.
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Great tip, Valerie! I used to have an immersion blender but I still managed to get burns when making soup with it hahaha. For me the blender method works better :) But I totally agree on the clean-up!