Coconut Curried Broccoli Soup

A simple but very tasty soup recipe which can be whipped up in next to no time for a quick and easy weeknight lunch or dinner. 

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Soup tends to be something I make on a weekly basis where I make a big match and then lunch is sorted for the week and this soup creation happened because I love curry, I love vegetables, I love soup and I love easy meals so need I say more?!

This soup is simple and easy with ingredients you will likely have to hand but don’t be fooled as it is very tasty, satisfying and a healthy meal choice. I have used the basic base of a curry using onions, garlic, ginger and chilli as the flavoursome base of this soup, then added curry spices in which you can use your favourite blend or make your own to get your desired flavour and all of this is cooked with a can of low-fat coconut milk which I have used instead of the full-fat stuff because I didn’t feel I need it in this recipe. Be careful about overcooking this soup though as you don’t want mushy broccoli unless you do plan to completely blend all of the soup to a smooth mixture, but I wanted this as a chunky soup so I held back some of the florets before blending so I had some chunks of broccoli. Once blended I then added a tsp of garam masala for extra flavour and spice.

If you’re a fan of soup then I strongly recommend investing in a soup maker as it makes an easy recipe even easier! Simply place all your ingredients in the maker, add your liquid, set your control to smooth or chunky and away you go. My soup maker is transparent so I can keep an eye on the ingredients as they whirl round and I can add any extra liquid or ingredients as and when I need to. For this recipe using a soup maker I would always recommend sauteing your onions, garlic, ginger and chilli first as this brings out the best flavour instead of adding raw ingredients and then just add the rest of the ingredients to the maker and watch it do its thing. After about 30 minutes you will have your meal ready to serve!

This is the perfect weeknight meal served with a side of naan bread or good to make up a batch to serve for lunch throughout the week. I find it keeps well in the fridge in an air-tight container for 3 days or you can freeze for longer term storage and then thaw the night before ready to serve.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Coconut Curried Broccoli Soup
Prep time
Cook time
Total time
Recipe type: vegan
Cuisine: main, soup
Serves: Serves 3 - 4
  • 1tbsp coconut oil
  • 1 onion, peeled and diced
  • 1 clove garlic, minced
  • 1 inch piece ginger, minced
  • 1 small chili, deseeded and sliced
  • 1 small broccoli, into florets
  • 2tbsp curry powder
  • 1 can low-fat coconut milk
  • 1 tsp garam masala
  1. Heat 1 tbsp coconut oil in a large saucepan and then onions, garlic, and ginger and chilli for approximately 10 minutes until softened.
  2. Then add the curry powder and stir to combine for a minute, then add the coconut milk and bring to a boil, then reduce the heat to low-medium heat and add the brocolli florets.
  3. Cook through for approximately 5-10 minutes, until brocolli is tender but not mushy(!).
  4. Stir through garam masala, then add the mixture to a blender or use a hand-blender but reserve some of the broccoli florets so you have some chunks of broccoli.
  5. Puree until smooth then add the broccoli florets back in and serve warm with a slice of bread or naan.

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