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Creamy Broccoli Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 2 tbsp olive oil
  • 1 small sweet onion
  • 2 cups water
  • 5 cups broccoli florets
  • 1 ½ cup low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1 inch fresh ginger peeled
  • 1 teaspoon sea salt
  • ¼ tsp black pepper
  • rind of one medium lemon
  • Extra full-fat coconut milk to garnish
  • Hemp seeds and chili flakes to garnish


  1. In a frying pan heat the olive oil on medium heat. Sauté the diced onion until translucent, about 10 minutes.

    2. While the onion is cooking, in a medium pot bring the 2 cups of water to a boil. Turn the heat to low. Using a steamer add the broccoli and cover with a lid.

    3. Let the broccoli steam for about 12 minutes until it is tender and bright green. Remove from the heat.

    4. Add the vegetable broth and the coconut milk to a high-speed blender along with the onion, broccoli, ginger, slat, and pepper.

    5. Blend on high for 2 minutes until the mixture is completely smooth and creamy.

    6. Adjust the seasoning at this point.

    7. Heat the soup in the same pot as the broccoli was cooking in earlier. Serve hot with a splash of coconut milk, sprinkle of hemps seeds, chili flakes, and a generous amount of lemon rinds. 

Recipe Notes

The leftovers can be refrigerated for up to 4 days