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Creamy Broccoli Soup

Creamy Broccoli Soup

This is an easy creamy broccoli soup recipe that is tasty. It is filled with nutritious superfoods which broccoli is for sure. You will love the creaminess from the coconut milk which keeps it vegan. This soup only has healthy ingredients and no unhealthy heavy cream added to it.
Course Main Course, Soup
Cuisine gluten-free, vegan, vegetarian
Keyword broccoli, broccoli soup, coconut milk, Gluten-free, soup, Vegan, vegetarian
Author Diana Herrington


  • 2 cups potatoes
  • 2 cups water
  • 2 cups broccoli florets
  • 2 Tbsp coconut oil
  • 1 cup onion chopped
  • 1/2 cup celery chopped
  • 1 clove garlic chopped
  • 2 cups unsweetened coconut milk
  • 2-3 tsp dried oregano
  • 1/3 cup fresh parsley or 2 tsp dried parsley
  • 2-3 tsp Himalayan salt
  • 1/2 - 1 tsp black pepper
  • 1/3 cup pine nuts optional


  • Chop the onion, garlic potatoes.
  • Heat the oil in a large saucepan over medium heat. Add the onions and saute until golden brown, about 5 - 7 minutes.
  • Chop the broccoli and celery.
  • Then add the garlic and saute for 5 minutes.
  • Now add 2 cups of water and the potatoes and bring to a boil on high heat. Then lower medium heat put the lid on and cook until the potatoes are tender for about 10 to 15 minutes.
  • Then add the broccoli, salt, parsley, and oregano.
  • Cook with lid on for 5 minutes until the broccoli is bright green.
  • Pour the coconut milk into the cooked mixture.
  • Transfer some of the soup to a blender and puree until smooth. Just a little at a time as it is too much for a blender or puree the soup in the pot with an immersion blender.
  • Return the soup to the saucepan and bring to a simmer and add salt and pepper to taste.
  • Now serve your very tasty creamy broccoli soup with a few pine nuts sprinkled on top.


I use all healthy ingredients for my recipes, find out more about them: Potatoes, water, broccoli, coconut oil, onion, celery, garlic, Himalayan salt, pine nuts.