Vegan Broccoli Soup Recipe

A silky, nourishing broccoli soup with vibrant green hue, creamy texture without dairy, and subtle nutty undertones that celebrates the humble broccoli in its most comforting form.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
25 mins
Serves:
4 bowls
An overhead shot of a deep bowl filled with vibrant emerald-green soup, its surface swirled with coconut cream creating a marble effect. Steam rises gently from the soup, captured in soft natural daylight streaming through a kitchen window. A rustic wooden board holds the bowl, scattered with toasted pine nuts, fresh herbs, and a few raw broccoli florets for context. Beside the bowl sits a slice of artisanal sourdough bread with a light smear of olive oil. The contrast between the richness of the green soup against the neutral ceramics and wood creates a natural, wholesome aesthetic that emphasizes the soup's fresh, nourishing qualities.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">700g broccoli (about 2 medium heads), cut into florets</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 medium potato (about 200g), peeled and diced</li><li class="ingredients-single-item">1 litre vegetable stock</li><li class="ingredients-single-item">400ml coconut milk</li><li class="ingredients-single-item">1 tablespoon nutritional yeast (optional, for cheesy flavor)</li><li class="ingredients-single-item">1 teaspoon dried thyme</li><li class="ingredients-single-item">½ teaspoon ground nutmeg</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">30g pine nuts or pumpkin seeds, for garnish</li><li class="ingredients-single-item">Fresh herbs like chives or parsley, chopped, for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large heavy-bottomed pot or Dutch oven</li><li class="equipment-single-item">Immersion blender or standard blender</li><li class="equipment-single-item">Ladle</li></ul>

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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and slightly golden. This slow cooking process helps develop a sweet flavor base for your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant. Be careful not to let it brown as this can create a bitter taste in your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced potato, dried thyme, and a pinch of salt and pepper. Stir everything together and cook for 2-3 minutes. The potato will help create a naturally creamy texture without needing dairy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the broccoli florets to the pot and stir to coat with the flavored oil. Cook for about 3-4 minutes, allowing the broccoli to slightly soften and absorb the aromatics.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 15-20 minutes until both the broccoli and potato are completely tender when pierced with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the soup is simmering, toast your pine nuts or pumpkin seeds in a dry skillet over medium-low heat, stirring frequently until golden brown and fragrant, about 3-5 minutes. Set aside for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once vegetables are tender, remove the pot from heat and let cool slightly (about 5 minutes) before blending. This prevents splattering and helps protect your equipment.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using an immersion blender, purée the soup directly in the pot until completely smooth. If using a standard blender, work in batches, filling the blender only halfway each time and holding the lid down firmly with a kitchen towel (hot liquids expand when blended).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the puréed soup to the pot over low heat and stir in the coconut milk, nutritional yeast (if using), and ground nutmeg. The coconut milk creates a silky texture while maintaining the vibrant green color.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Heat gently until warmed through. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a little more vegetable stock until you reach your desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Ladle the hot soup into bowls. Garnish with a swirl of extra coconut milk, the toasted pine nuts or pumpkin seeds, freshly chopped herbs, and a crack of black pepper. Serve immediately with crusty bread on the side.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 185 calories
🥑 Fat: 9 g
🧈 Saturated Fat: 5 g
🍞 Carbohydrates: 22 g
🍭 Sugar: 5 g
🍗 Protein: 7 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 480 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I freeze broccoli soup for later use?

Yes, this soup freezes beautifully! Allow it to cool completely, then portion into airtight containers leaving room for expansion. It keeps for up to 3 months. When reheating, thaw overnight in the fridge and gently warm on the hob, adding extra stock if needed to adjust consistency.

What can I use instead of coconut milk for a nut-free creamy soup?

For a nut-free alternative to coconut milk, try oat cream, silken tofu blended with a bit of water, or plain soya milk. You can also rely solely on potatoes for creaminess by adding an extra one to the recipe, which creates a naturally silky texture when blended.

How do you keep the vibrant green colour in broccoli soup?

To maintain that vibrant green colour, don't overcook the broccoli, cool the soup slightly before blending, blend while still warm (not hot), and add the coconut milk after blending. A quick ice bath for the broccoli before adding to the soup can also help lock in that beautiful emerald hue.

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