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Broccoli Coconut Soup is a homemade, creamy, vegan, gluten free, healthy and filling soup. Easy to make, chopped almonds add a crunch to this delicious soup.
4.91 from 11 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Light Meal, Soup
Cuisine International
Servings 4


  • 2 cups broccoli florets small
  • 1 small potato peeled and cubed
  • 1 small onion peeled and chopped
  • 4 cloves garlic peeled and chopped
  • ½ cup fresh coriander chopped
  • 1 tbsp olive oil
  • 2 cups coconut milk
  • ½ cup water or stock
  • ¼ tsp nutmeg powder
  • ¼ tsp pepper powder
  • 8-10 almonds cut into slivers or roughly chopped
  • 1 tsp salt


  • Heat oil in a pan over medium heat. Add chopped onion, potato and garlic.
  • Cover the pan with a lid and cook the vegetables for 2-3 minutes over low heat.
  • Add stock or water, cover the pan and cook over low heat for 5 minutes.
  • Add the broccoli florets and stir. Cook for 2 minutes. Don't overcook the broccoli.
  • Add  coconut milk.
  • Puree the mixture along with the coriander.
  • Return the pureed mixture into the pan. Gently heat up the soup.
  • Add salt, nutmeg and pepper powder.
  • Just before serving garnish with almond flakes.


  • If you like, add a small green chilli when you saute the potatoes and onion.
  • Adjust the salt according to your preference.
  • If you find the soup too thick, just add a bit more of water, stock or coconut milk.
  • Add chilli flakes if you like.
Keyword broccoli coconut soup, vegan broccoli coconut soup