Cream Of Broccoli Soup
A creamy, nutrient-packed soup with a gentle kick of spice and creamy coconut finish.
This isn’t your average broccoli soup. Velvety smooth, naturally sweet from tender sweet potatoes, and infused with warm spices, this plant-powered dish delivers cozy comfort and vibrant nutrition in every spoonful. Finished with rich coconut milk, it’s a wholesome, satisfying meal that tastes indulgent but nourishes deeply.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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Ingredients
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1 tablespoon olive oil
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1 medium red onion, chopped
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2 garlic cloves, minced
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3–4 stalks celery (with leaves), chopped
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2 heads broccoli, chopped into florets
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3–4 medium sweet potatoes (use yam, peeled and cubed, if you are diabetic)
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1 tablespoon cumin
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2 teaspoons turmeric
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2 teaspoons coriander
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½ teaspoon ginger powder
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Pinch of cayenne pepper (optional, for gentle heat)
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Home made coconut milk (see recipe in Plant-Based Cuisine)
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Water to cover vegetables
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Salt and black pepper to taste
Instructions
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In a large soup pot, heat olive oil over medium heat. Add onion, garlic, celery, cumin, turmeric, coriander, ginger, and cayenne. Sauté 3–5 minutes until fragrant.
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Stir in broccoli and sweet potatoes (or yam if using). Add just enough water to cover the vegetables. Bring to a boil, then reduce heat to a gentle simmer.
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Add the sautéed onion mixture to the pot (if sautéed separately). Cover and let simmer for 20–30 minutes, or until the sweet potatoes (or yam) are tender.
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Remove from heat. Carefully transfer soup to a blender and blend until smooth and creamy.
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Stir in coconut milk and season with salt and black pepper to taste.
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Ladle into bowls and garnish with a drizzle of coconut milk, a sprinkle of turmeric, or fresh herbs for an extra touch of elegance.​​