Curried Vegan Cream of Broccoli Soup is a thick, creamy, warming soup, great for the winter months when broccoli is in season!
Curried Vegan Cream of Broccoli Soup is like a mild curry that goes down smooth.
It’s definitely not hot; the soup only contains one teaspoon of curry powder!
No, I lie… in addition to this one teaspoon of curry powder, I’ve added additional spices that are commonly included in curry powder: coriander, cumin, turmeric and chilli powder.
Despite this, I wouldn’t say the soup is hot. I find that the amount I’ve used in this recipe provides a nice amount of heat without being hot.
However, you may disagree. If so, you can reduce or increase the heat by adding a little more or less curry powder to get the taste just right for you and your family.
Why a Vegan Cream of Broccoli Soup?
Cream of Broccoli Soup typically contains butter and milk.
I prefer not to use too much butter in my cooking due to the high saturated fat content and how it feels to my body. I prefer it as a condiment on the side, such as smearing it on my bread.
Furthermore, my husband doesn’t tolerate too much dairy. So, for this reason, many of my recipes are vegan.
However, simply because this recipe is vegan doesn’t mean that it is healthier than standard Cream of Broccoli Soup. This is due to the substitution with coconut milk, which is high in saturated fat also.
Comprising lite coconut milk, this soup recipe has only slightly less saturated fat than those made with butter and milk (depending on the recipe). Therefore, it is not a matter of this soup being healthier than traditional recipes. It is about it being suitable for those who choose to eat vegan or avoid dairy; whether out of necessity or personal choice.
The addition of red lentils or yellow split peas will somewhat compensate for the protein lost by omitting milk, which is an ingredient in most Cream of Broccoli Soup recipes. Thus, it is a great addition for those following a vegan diet.
Curried Vegan Cream of Broccoli Soup
- 2 tablespoons olive oil
- 1 brown onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 teaspoon curry powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric
- ½ teaspoon chilli powder optional
- 2 heads broccoli, roughly chopped include stalk, cutting off the bottom inch and dry bumpy bits
- 400 g can lite coconut milk
- 2 cups of water (440 g) or low-sodium stock (if using stock, halve salt below)
- ½ cup red lentils, split peas or medium potato (optional for a thicker soup)
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- Heat olive oil in large saucepan.
- Add onion and garlic. Cook over medium heat for 2 minutes.
- Add spices and cook for another 2 minutes.
- Then add broccoli, coconut milk, water, red lentils (if using), salt and pepper.
- Bring to the boil and then lower heat. Simmer for approximately 20 minutes, until lentils soft.
- Once lentils soft, purée soup with blender, food processor or stick blender, until smooth.
- Adjust salt and pepper, to taste.
- Serve as is, or top with plain steamed broccoli, fresh coriander or crispy chickpea croutons. Enjoy!
Once refrigerated this soup will thicken substantially, especially if you added the lentils or split peas. Mix through a little water before reheating to achieve the desired consistency.
Have you tried this Soup?
I’d love to hear if you’ve tried this recipe; whether you enjoyed it or what you served it with. Share in the comments below.