This vegan Coconut Curry Broccoli Soup is an easy vegan broccoli soup recipe to make any night of the week.  It has an incredible combo of exotic flavors and it’s loaded with antioxidants and anti-inflammatory properties!  This is one of my more popular healthy soup recipes!

bowl of broccoli soup

If you love richly flavored soups, you’ll love this Coconut Curry Broccoli Soup!  It’s gluten-free, low-fat and ready in about 30 minutes.

bowl of chunky broccoli soupThis chunky soup is loaded with broccoli florets, leaves, stalk and all, making it more of  chowder than a soup.  If you’re looking for a healthy broccoli soup recipe, you’ll want to give this recipe a try.  It’s a super easy broccoli soup recipe to pull together. 

Vegan Broccoli Soup Recipe

This healthy broccoli soup recipe has a fairly short list of simple ingredients that you should be able to easily find at the market.

  • Broccoli
  • Onion
  • Garlic
  • Ginger
  • Jalapeno
  • Vegetable Broth
  • Coconut Milk
  • Curry Paste
  • Spices (coriander, turmeric and cumin)

bowl of chunky broccoli soup

How to Make Broccoli Soup

This healthy broccoli soup comes together in about 30 minutes start-to-finish.

  1. Saute onion. Heat oil in a large pot or Dutch oven.  Cook the chopped onion, garlic and ginger over low heat.
  2. Add broccoli. Add broccoli and pour in broth
  3. Seasoning.  Stir in the curry powder, curry paste, coriander, turmeric and cumin.
  4. Simmer. Simmer soup for about 20 minutes.
  5. Blend. Using a stick blender, blend half of the broccoli mixture (leaving nice chunks of broccoli), and for a creamier soup go ahead and blend all of it.
  6. Add coconut milk. Pour in the coconut milk and reheat soup.
  7. Serve. Ladle soup into bowls and garnish with cilantro

bowl of chunky broccoli soup

Healthy Soup Recipes 

bowl of chunky broccoli soup
Yield: 6 servings

Coconut Curry Broccoli Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Coconut Curry Broccoli Soup is an easy vegan broccoli soup recipe to make any night of the week.  This soup has an incredible combo of exotic flavors and it's loaded with antioxidants and anti-inflammatory properties!  

Ingredients

  • 2 large bunches of broccoli, peel stems and chop all
  • 3 tablespoons coconut oil (extra-virgin olive oil works as well)
  • 1 large onion, chopped
  • 1 Jalapeño pepper, seeded and minced
  • 4 cloves garlic, smashed and minced
  • 2 heaping tablespoons fresh ginger, peeled and minced
  • 4 cups vegetable stock
  • 1 tablespoon curry powder
  • 1 tablespoon red curry paste
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cumin
  • 1 15-ounce can coconut milk (full fat)

Instructions

  1. Heat the oil in your soup pot.  
  2. Add the onions and jalapeño.  Sauté  until the onions are golden.
  3. Stir in the garlic and ginger and sauté for another minute or two.
  4. Add the broccoli and vegetable broth.
  5. Bring to a boil, then lower heat to a simmer.
  6. Stir in the curry powder, curry paste, coriander, turmeric and cumin.
  7. Place lid on the soup and let simmer for about 20 minutes.
  8. Remove from heat.
  9. Using a stick blender, blend half of the broccoli mixture (leaving nice chunks of broccoli).
  10. Pour in the coconut milk and reheat soup.
  11. Garnish with cilantro

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 265Total Fat: 23gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 553mgCarbohydrates: 15gFiber: 4gSugar: 3gProtein: 5g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.