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5 from 1 vote
Overhead View of a Bowl of Vegan Broccoli Soup with Spoon and Bread on the Side
Creamy Broccoli Soup
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
Fresh broccoli is simmered away in a base of rich coconut milk and blended up to dreamy perfection to make this slurpably scrumptious vegan creamy broccoli soup.
Course: Soup
Cuisine: American
Servings: 3
Calories: 170 kcal
Author: Alissa
  • 1 large leek
  • 1 tablespoon 15 mL extra-virgin olive oil, plus extra for garnish
  • 2 garlic cloves, crushed
  • 1 medium head broccoli
  • 1 ½ teaspoons 7 mL white wine vinegar
  • 2 cups 500 mL vegetable broth
  • 1 cup 250 mL light coconut milk, plus ¼ cup (60 mL) extra for garnish
  • 2 to 3 cups 500 to 750 mL loosely packed amaranth greens or spinach
  • Sea salt and freshly ground black pepper
  • Juice of 1 small lemon, optional
  • Red pepper flakes, optional
  1. Slice the white and light green parts of the leek into rings. Using a strainer, rinse the leeks thoroughly.
  2. Heat the olive oil in a large pot over medium heat. Add the leek, garlic, and a few generous pinches of salt and pepper. Stir and cook until the leek is soft, about 5 minutes.
  3. Chop the broccoli, stems and all, into coarse florets and add them to the pot. Stir and cook until just softened, about 3 minutes.
  4. Stir in the white wine vinegar, then add the vegetable broth and coconut milk. Reduce the heat to low and simmer for 5 minutes.
  5. Let the soup cool slightly, then transfer to a blender (you can work in batches if you need to). Blend until smooth. Add the amaranth greens and blend again. Taste and adjust the seasonings, adding a bit of lemon juice to brighten it up a bit if you like.
  6. Garnish with a drizzle of coconut milk and olive oil. Sprinkle with red pepper flakes, if desired.
Recipe Notes

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio

Nutrition Facts
Creamy Broccoli Soup
Amount Per Serving
Calories 170 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 3g15%
Sodium 981mg41%
Potassium 737mg21%
Carbohydrates 17.3g6%
Fiber 4.3g17%
Sugar 5.4g6%
Protein 8g16%
Calcium 80mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.