Imagine a soup so luxuriously creamy, so packed with vibrant green goodness, that you'll forget it's completely plant-based! This Vegan Cream of Broccoli Soup with Coconut Milk is not just a meal; it's a culinary experience that transforms humble broccoli into a silky, dreamy delight. Whether you're a dedicated vegan, a health enthusiast, or simply someone craving a bowl of pure comfort, this recipe will revolutionize your soup game and leave you wanting more with every spoonful.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 head broccoli, chopped
- 1 cup spinach
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare all ingredients by washing the broccoli and chopping it into small florets. Finely dice the onion and mince the garlic cloves.
- Heat a large soup pot over medium heat. Add a small amount of olive oil or vegetable broth to prevent sticking.
- Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add the chopped broccoli florets to the pot and stir to combine with the onions and garlic.
- Pour in the entire can of coconut milk and enough water or vegetable broth to cover the vegetables completely.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 15-18 minutes until broccoli is tender and easily pierced with a fork.
- Using an immersion blender, carefully purée the soup until smooth and creamy. Alternatively, transfer to a standard blender in batches.
- Stir in the fresh spinach and allow it to wilt into the hot soup.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Ladle the soup into serving bowls and garnish with fresh torn basil leaves.
- Serve hot and enjoy your creamy vegan broccoli soup.
Tips
- Choose fresh, crisp broccoli for the best flavor and texture. The greener, the better!
- Use an immersion blender for easy, mess-free blending directly in the pot.
- For extra richness, use full-fat coconut milk to achieve a more luxurious consistency.
- Don't overcook the broccoli - you want it tender but still vibrant green.
- Fresh basil is key for that final aromatic touch, so don't skip the garnish.
- If you prefer a thinner soup, add more vegetable broth. For a thicker soup, reduce the liquid.
- Leftover soup can be stored in the refrigerator for 3-4 days and often tastes even better the next day!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 6g
Fat: 20g
Saturated Fat: 16g
Cholesterol: 0mg
