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Vegan Broccoli Soup

This vegan broccoli soup is super rich and creamy without nuts, potatoes, or dairy. It’s easy to make with a short list of ingredients and is packed full of healthy broccoli! 
5 from 4 votes
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Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 158kcal


  • 2 medium-large heads of broccoli about 1 kilo (2.2 pounds of broccoli in total)
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves of garlic minced
  • 3 cups (710 ml) vegetable stock
  • 3 cups (710 ml) water
  • 8 tablespoons coconut cream see note
  • 2 teaspoons salt or to taste


  • Separate the broccoli florets from the stems. Peel the stems. If they’re fresh, you can peel them by hand. If not, use a paring knife or vegetable peeler to remove the tough outer layer from the stems. Roughly chop the stems and florets.
  • Heat the olive oil in a large pot over medium heat. Sauté the onion for a few minutes until soft and transparent then add the garlic and sauté for another minute or two until the garlic is soft.
  • Add the broccoli stems, stock and water. Cover the pot and bring to a boil then reduce the heat to a simmer and cook until the stems are tender - 10 to 15 minutes.
  • Add the broccoli florets, cover and simmer for a further 5 to 10 minutes until the florets are tender and bright green.
  • Remove the pot from the heat and blend the soup either with an immersion blender or by carefully transferring it to a stand blender. Be sure to leave the lid slightly ajar to allow steam to escape.
  • Blend in the coconut cream and salt.
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Calories: 158kcal | Carbohydrates: 16g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1308mg | Potassium: 622mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1287IU | Vitamin C: 151mg | Calcium: 90mg | Iron: 2mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.