Broccoli and Coconut Soup

A bowl of broccoli and coconut soup

This recipe is a bit of a bonus. I hadn’t planned on sharing a new recipe today but was so excited about this one, I just had to try it. It comes courtesy of my friend Alison. We were at a party on Saturday night and started talking soup. I know, I know! We did dance, eat, drink and generally enjoy ourselves, so a little bit of soup talk is allowed. I hadn’t heard of this combination before and was instantly intrigued but when I thought about other Broccoli soup recipes I’ve shared in the past, it does make sense. It just another variation on a theme, for example:

  • This recipe is ridiculously easy, and very tasty, so definitely one to turn to when you need a quick fix on a cold winter’s day. It’s great that you get so much flavour from three ingredients. Even better – you use the whole broccoli head so no waste at all.
  • I believe it comes from one of Alison’s favourite cook books, but I’m not sure which one so forgive me if you recognise it. I’m not trying to pass it off as my own. Honestly!

    Broccoli and Coconut Soup

    Serves 4

    Difficulty rating Very, very esay

    Suitable for Vegetarian, Vegan and Gluten free diets


    • 1 large head of broccoli {mine weighed approximately 500g}
    • 300 ml vegetable stock {I used a Kallø organic vegetable cube}
    • 1 400g tin coconut milk, full fat
    • Salt and pepper to taste {I found I didn’t need any}


    1. Chop up your broccoli, including the stocks. Place in the soup an and add the stock and coconut milk.
    2. Bring to the boil and simmer for 5 mins or until the brocolli is soft.
    3. Add salt and pepper to taste.
    4. Blend and serve.

    Can you believe that’s it? So easy!

    You’ll see that I added some toasted coconut as a topper. It isn’t necessary but it adds a slight crunch which I do like. When I make this again, I may stir though some desiccated coconut to add some texture. I’d also like to try it with some chilli and a wedge of lime.


    Val x

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