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Cream of Broccoli Soup

July 31st, 2012
Broccoli Soup


  • 1 small to medium onion, sliced
  • 3 leeks thinly sliced using the white parts
  • 2 garlic cloves minced
  • 5-6 cups broccoli florets
  • 1 can full fat coconut milk (I use Native Forest because I have heard the can is BPA-free)
  • 3 cups bone broth (beef or chicken)
  • 2-3 Tbsp of coconut oil
  • 1 Tbsp lemon juice
  • salt and pepper

Heat coconut oil in a large pot on medium heat. Saute onions, leeks and garlic until soft and translucent. Add broccoli florets, coconut milk, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes until florets are soft. Add lemon juice. Use immersion blender to puree contents of the pot until smooth. Add salt and pepper to taste. Serve!

Optional: Add 1 Tbsp of curry powder at the end of cooking and blend into soup for a little spice and warmth to the soup.


Brenda Walding, DPT, FDN



























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Cream of Broccoli Soup
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2 Responses

  1. Dani says:

    Great recipe! A satisfying substitute for broccoli cheese soup

  2. melony says:

    great recipe! super easy, tasty and healthy all in one.. instead of leeks, I added some spinach (its what I had in the fridge) and it still turned out great and helped to make the soup extra green in colour.. thanks for posting!

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