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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

  • 1 medium red onion, chopped

  • 2 garlic cloves, minced

  • 3–4 stalks celery (with leaves), chopped

  • 2 heads broccoli, chopped into florets

  • 3–4 medium sweet potatoes (use yam, peeled and cubed, if you are diabetic)

  • 1 tablespoon cumin

  • 2 teaspoons turmeric

  • 2 teaspoons coriander

  • ½ teaspoon ginger powder

  • Pinch of cayenne pepper (optional, for gentle heat)

  • Home made coconut milk (see recipe in Plant-Based Cuisine)

  • Water to cover vegetables

  • 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.

  • 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.

  • 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.

  • Remove from heat. Carefully transfer soup to a blender and blend until smooth and creamy.

  • Stir in coconut milk and season with salt and black pepper to taste.

  • Ladle into bowls and garnish with a drizzle of coconut milk, a sprinkle of turmeric, or fresh herbs for an extra touch of elegance.​​

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