2.02.2011

Cream of Broccoli Soup Recipe with Coconut Milk

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Gluten free cream of broccoli soup made with coconut milk is vegan and dairy free delicious
An easy, creamy broccoli and potato soup that is vegan and gluten-free.

It's hard to not worry these days, I know. Epic snow storms dumping the white stuff without mercy- again. Students and protesters in Cairo risking life and limb for political change. Anderson Cooper- our lovely Silver Fox-  getting punched in the face by pro-Mubarak thugs. Where will it all lead, I ask you?

It's mighty tough for a sensitive soul prone to worry to cope with all this mishegas. To find a little comfort in this volatile atmosphere. That is why I am sharing another soup recipe. Just in case there is a kindred spirit out there in need of a bowl of creamy veggie comfort. A gluten-free vegan soup worthy of the Chinese New Year. It's the Year of the Rabbit, by the way (or as we like to say in my house, BUNNY!). And bunny's aren't known for punching or, in general, wreaking havoc. Unless you count Peter Rabbit's sneaky excursions into Mr. McGregor's garden or Max's devouring love of chocolate chickens.

The year of the bunny is ostensibly devoted to a milder temperment. To kindness and beauty and yes, comfort.

So it seemed only fitting I cook up a batch of vegan soup today as fresh and non-toxic as could be. Creamy, good-for-you soul food.

And by the way. Punxatawny Phil predicted an early spring today. True or not, it's got to be a welcome glimmer of hope for those shoveling out from under heaps of snow. Right?

Stay warm and safe, everyone. May peace prevail.





This vegan cream of broccoli soup is gluten free and thickened with gold potatoes
Gluten-free cream of broccoli soup is great for a vegan detox.


Cream of Broccoli Soup Recipe with Coconut Milk


This new broccoli soup recipe has a creamy secret. I used gold potatoes to help thicken it. This allows me to use a lighter coconut milk with way less fat. Of course, if you prefer a full fat version of your favorite coconut milk, by all means, Darling, indulge.

Ingredients:

1 tablespoon olive oil
2 cloves of garlic, chopped
1/4 cup diced onion
1 inch of fresh ginger, peeled and chopped
1 teaspoon gluten-free curry paste- mild or hot, to taste
5 cups fresh broccoli, rough cut
3 cups of peeled diced gold potatoes
Fresh water, as needed
Sea salt and ground pepper, to taste
A handful of fresh parsley, roughly chopped
1 cup coconut milk, or to taste

Instructions:

Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, ginger and curry paste (this seasons the oil). Add in the cut up broccoli and gold potatoes. Add just enough water to cover the vegetables- not too much. You can always thin the soup later, if you need to.

Add the chopped parsley. Season with sea salt and fresh pepper, to taste.

Bring the vegetables to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook for twenty minutes or so, until the potatoes are fork tender.

Remove the pot from the heat. Use an immersion blender to puree the soup.

Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil the pureed soup).

Taste test and adjust seasonings.

Serve with a sprinkle of fresh minced parsley or a spoonful of plain vegan yogurt or sour cream.

Serves 4.


Karina's Notes:


I often receive substitution questions from my non-vegan readers who ask if they can use moo-cow dairy in my recipes. The answer is, yes, of course. This recipe will work with dairy cream or Half and Half. But if you've never tried coconut milk, why not give it a go?
I used gold potatoes because they are dense and flavorful, and less starchy than big white potatoes.
If you like a really thick cream soup, add in a spoonful of arrowroot slurry to help thicken it. Here's how: Spoon two tablespoonfuls of arrowroot starch into a small glass and add in just enough room temperature water to dissolve the arrowroot. Whisk with a fork to make a smooth slurry. Stir into the soup to help thicken it.




Karina Cream of Broccoli Soup Recipe with Coconut Milk

33 comments:

Anonymous said...

Such a welcome posting on such a sad and brutal day. You are a green goddess. I thank you.
Rene

Anonymous said...

I love bunnies, too....but don't forget when they say "It's just a bunny" in Monty Python & the Holy Grail! Yikes. Mayhem.
The recipe looks lovely and I'm going to make it tomorrow

Rach said...

May peace prevail.

Dani @ Drops in the Bucket said...

Makin' it tonight <3!

-dani

Kalyn said...

This recipe sounds just delicious! I am chuckling a bit at your comments about substituting non-vegan dairy products, because I love coconut milk but I'm thinking about what I could sub for potatoes!

The photos are gorgeous. You really nailed it on the light.

chefkatelyn said...

Yum!! I can't wait to finally use my can of coconut milk:)

Anonymous said...

What a wonderful wish to put out into the world amidst all this chaos.
(on a side note: it's Mubarak*)

A.

Lydia (The Perfect Pantry) said...

How do you get your soup photos to glow? I keep working at it, but to no avail. However, I definitely will take a shoveling break to try this soup with coconut milk. A great idea, and the greenness of the broccoli is oh-so-welcome in this bleak midwinter.

Beaglebea said...

Looks great..I have a head of broccoli sitting in fridge.

Anonymous said...

You always provide a wonderful respite of health, beauty and wisdom, Karina.
Thank you.
Deb

Heather said...

Your detox green soup sold me on anything green and creamy and created by the goddess. So I'm definitely making this one!

Anonymous said...

looks good! can't wait to try it. Max is my favorite bunny :)

The InTolerant Chef said...

We are in desparate need of comfort food in Australia right now too, but soup's a bit warm for all of us suffering through heat waves, humidiy, fires and floods. Maybe a recipe for chilled soup instead?

Jeanette said...

I've been thinking about a creamy broccoli soup lately, and this sounds perfect since we are also dairy free. I love a little coconut milk in soups.

Priyanka said...

Healthy and beautiful :)

Christy Hammond said...

It's difficult not to worry, and there doesn't seem to be enough cups of warm tea to calm the nerves. Maybe soup would help. :)
Love the recipes, kids are crazy for your chocolate cupcakes.
I've read your blog for a while now, just haven't commented before but I thought you could use some extra positive thoughts directed your way. And a smile. :)

Brenda said...

This looks and sounds divine. Can't wait to try it.

-Brenda

Linda said...

Karina, this soup would just hit the spot today. I love the idea of using gold potatoes to help thicken it, and now that I am dairy free, I'm happy that I don't have to think about how to convert it. Thanks for a terrific comforting recipe.

Anonymous said...

Loved the soup! I made it this afternoon with a few modifications. I used a handful of chopped Thai basil instead of parsley, because I had it on hand. I also threw In some left over brown rice at the very end. It came out wonderful! Thanks so much for this recipe!

Since I'm new to the gluten-free, vegan world your site makes my daily life so much easier! I can't thank you enough!

Anonymous said...

Are you using coconut milk in a can or the type that comes in a carton? Looks amazing, can't wait to try it!

whirlwindway.com said...

Give me a vegetable based soup with ginger in it and I'm all over it!

Erika said...

Going to try it tonight! Thanks, and yes, may peace prevail :)

Skylor said...

Thanks Karina! I just bought an immersion mixture because this recipe looks so good and I want to use it in my cooking classes. I'll keep you updated on how it goes!

Cara said...

I've been looking for a good sub for the condensed mystery soup my mom used in that terribly wonderful chicken rice casserole. This may do the trick!

Reba said...

Thank you for such a fantastic recipe! My husband and I are both lactose intolerant (and I am gluten intolerant) and we miss creamy, tasty soups. I made it this weekend, and we both love it.

Anonymous said...

I would love to try this recipe! I have a surfeit of broccoli at the moment - once grandparents found out my 7yr old likes broccolis, all of a sudden we had baskets of it! ;o)

Question on the curry... what kind? I have indian curry, thai red/yellow/green curry, mochi curry...

Thanks so very much for your website - every recipe is a hit!

Ginny

Karina Allrich said...

Thank you, Everyone, for the gluten-free soup love. I'm glad you enjoyed this recipe as much as we did. The second night we added a scoop of cooked jasmine rice to our bowls. Delish. xox

As for the curry- use your favorite. I prefer a mild curry these days. But this would also work with a hotter blend. Broccoli goes with the whole gamut, I think.

xox Karina

Anonymous said...

What type of coconut milk: canned coconut milk or fresh coconut milk (So Delicious brand in the dairy case)?

Karina Allrich said...

For the coconut milk- I use So Delicious Coconut Milk in the carton. But if you prefer full fat coconut milk, or canned "lite" coconut milk, it's all good.

Karina

Anonymous said...

I am out surfing tonight for a gf chocolate cupcake recipe for VDay and this soup is sounding very tasty instead! I would have to substitute something like cauliflower for the potatoes since I don't eat nightshade vegetables, but otherwise it sounds awesome and I plan to make this week. Thanks!

Virtually Vegan Mama said...

That looks delicious! =)

Angie Halten said...

I am in awe of your fabulous recipe ideas. Coconut milk in broccoli soup? Who would of guessed? Yet the more I think about it, how yummy that would be! You truly are a masterful gluten free cook my dear.

Angie.

Brooke said...

I love this soup. Perfect antidote to all the sugar over the holidays- warm, comforting and delicious!

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