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broccoli soup

A creamy vegan broccoli soup, loaded with veggies and delicious spices.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings


  • 1-2 tsp oil of choice
  • 1/2 red onion (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 1 red pepper (finely chopped)
  • 3 broccoli crowns
  • 1/4 cup white wine
  • 1 tsp red pepper flakes
  • 2 cups kale (stems removed and finely chopped)
  • 5 cups vegetable broth
  • salt and pepper (to taste)
  • 400 mL full fat coconut milk (1 can)
  • 5 tbsp nutritional yeast
  • 2 tsp dijon mustard


  • Heat a large pot over medium heat on the stove. Add a 1-2 tsp of oil and saute the onion and the minced garlic until golden brown.
  • Add in the chopped broccoli, chopped red pepper, red pepper flakes and white wine. Saute for a few minutes.
  • Add in the kale and the vegetable broth. Bring to a boil, then simmer and cover for 20-30 minutes or until the broccoli is soft.
  • Remove from the stove and add to a blender (leaving part of the lid open and covered with a towel so heat can escape) or use an immersion blender and blend until smooth.
  • Add soup back into the pot and add the coconut milk, nutritional yeast and the dijon. Whisk until fully combined. Bring back to a low simmer or let cool and place in the fridge. Lasts about a week in the fridge (covered).
  • If freezing the soup, let the soup cool first then add to a glass container and freeze.