I created this Paleo and Vegan Cream of Broccoli Soup a few weeks ago for friends at ELXR Juice Lab. It’s taken me a bit to share it here, but I’m working on being more diligent about posting recipes. Although this is often thought of as a winter soup, it works beautifully in spring: light, bright, green, and comforting all at once. It’s the kind of soup I could happily enjoy any time of year.
This recipe is designed to be made year-round by leaning on the often-overlooked convenience of frozen broccoli. Frozen vegetables are picked and processed at peak freshness, then flash-frozen to retain nutrients. In many cases they are just as nutritious—or even more so—than produce that was harvested months earlier and transported long distances. Frozen veggies can also be more affordable depending on the season. Keeping a few bags of frozen broccoli or other vegetables on hand makes quick, healthy meals much easier.
This soup is both Paleo and Vegan, which is a frequent request when I cook for plant-based friends. If you prefer a non-vegan version, adding a lean protein like shredded chicken works nicely—try topping the soup with pulled roast chicken for extra substance.
INGREDIENTS:
- 500 g frozen broccoli (fresh works, but frozen is convenient)
- 1 medium white onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 3 cloves garlic, roughly chopped
- 1 medium Japanese yam, peeled and cubed
- 1 bay leaf
- 1 L all-natural vegetable stock (preferably homemade)
- 300 ml full-fat coconut milk
- 3 tbsp coconut oil
- Salt and freshly ground black pepper, to taste
- Toasted pumpkin seeds, for garnish
- Fresh coriander (cilantro), for garnish
- Sliced fresh chili, for garnish (optional)
METHOD:
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons coconut oil over medium heat. Add the diced onion, celery, carrot and bay leaf. Season lightly with salt and sauté for 12–14 minutes, until the vegetables are softened and translucent. Add the garlic and sauté for another 90 seconds.
- Pour in the coconut milk to deglaze the pan, then simmer gently for 5–6 minutes to meld flavors.
- Add the vegetable stock, frozen broccoli, cubed yam, and a generous pinch of salt and pepper. Bring to a simmer and cook until all vegetables are fork-tender, about 14–16 minutes.
- Remove the bay leaf. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer the hot soup in batches to a blender or food processor and purée, then return to the pot. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and finish with a drizzle of coconut milk, toasted pumpkin seeds, fresh coriander, and sliced chili if you like heat. Serve warm.
This soup stores well in the refrigerator for 3–4 days and freezes nicely for longer storage. Reheat gently on the stove, thinning with a little extra broth or coconut milk if needed. It’s a simple, nutrient-packed meal that’s quick to prepare and satisfying any time of year.