Broccoli and Coconut Soup – GF, Vegan

Broccoli and Coconut Soup – GF, Vegan
Prep time

Cook time

Total time


A creamy soup, drizzled with tahini and topped with finely chopped parsley
Recipe type: Soups
Serves: 4

  • 160g Leeks – sliced thinly
  • 1 med Spanish onion – sliced thinly
  • 7 Garlic cloves – sliced and diced
  • 3 (170g) Carrots – thinly sliced
  • Juice of 1 lemon
  • 850g Broccoli – chopped into bite size pieces
  • 50g chopped Parsley + extra for garnish
  • ½ tsp Cinnamon
  • 3 tsp dried Chives
  • 1 tsp dried Mint
  • 5 cups Vegetable stock
  • Salt
  • Pepper
  • 1 can light Coconut Milk

  1. In a large saucepan, cook the onions, leeks and garlic in enough filtered water to just cover, for approx 10min or until soft and translucent on med – low heat.
  2. Add the rest of the ingredients except for the coconut milk
  3. Bring to boil then simmer for 30-45minutes
  4. Puree in a food processor in batches, adding the coconut milk respectively
  5. Pour back into saucepan and bring back to boiling point
  6. Turn off heat
  7. Serve with a drizzle of tahini and some chopped parsley, or a dollop of unsweetened non-diary yogurt

This post was submitted to ‘Sunday Night Soup Night! 3/11/2012‘ @ and to ‘Fat Tuesday: March 13, 2012′ @ and to ‘ALLERGY-FRIENDLY FRIDAY’ @

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