This easy super green broccoli soup is exactly what it claims to be: super simple and very green. It’s not fussy, it’s not fancy, and it’s not hard to make. The flavours are mellow and simple: onion, garlic and sweet potato, combined with the freshness and slight bitterness of broccoli. If you’re looking for an easy, healthy way to bring more greens to the table, this soup is the answer.
Easy super green broccoli soup ingredients
- Olive oil: For sautéing, use a good quality extra virgin olive oil like my favourite Erbology extra virgin olive oil – use coupon code charlotte15 for 15% off your order.
- Onion, garlic and celery: For maximum flavour.
- Sweet potato: This adds bulk, and makes the soup more hearty.
- Vegetable stock: I like vegetable stock from Freja for bags of flavour, use the code THEFERTILITYKITCHEN for £5 off your order.
- Coconut cream: For delicious dairy-free creaminess.
- Broccoli: The star ingredient!
- Chilli flakes: For a bit of punch.
How to make easy super green broccoli soup
Make this easy super green broccoli soup in two simple steps:
- Sauté the vegetables: Heat the olive oil in a large saucepan over a low heat. Add the onion, garlic, celery, sweet potato, salt and pepper, cover and sweat for 10 minutes, or until soft.
- Simmer: Add the vegetable stock, broccoli and coconut cream, and cook for 6-8 minutes, or until the broccoli is soft. Transfer to a blender and blend until smooth.
That’s it! Divide between bowls and top with a swirl of coconut cream. Sprinkle with chilli flakes to serve.
More soup recipes to try
- Creamy celery soup
- Sweet potato soup with chermoula-roasted chickpeas
- Roast tomato and red pepper soup
- Easy pea-sy soup
More broccoli recipes to try
I hope you enjoy this easy super green broccoli soup recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Easy super green broccoli soup
Ingredients
- 2 tbsp olive oil
- 1 onion finely diced
- 2 sticks celery finely chopped
- Sea salt and cracked black pepper
- 1 garlic clove crushed
- 1 medium sweet potato diced
- 1 litre vegetable stock
- 125 ml coconut cream
- 1 head broccoli roughly chopped (including the stalk)
To serve
- 4 tbsp coconut cream
- 1 tsp chilli flakes
Instructions
- Heat the olive oil in a large saucepan over a low heat. Add the onion, garlic, celery, sweet potato, salt and pepper, cover and sweat for 10 minutes, or until soft.
- Add the vegetable stock, broccoli and coconut cream, and cook for 5 minutes, or until the broccoli is soft. Transfer to a blender and blend until smooth.
- Divide between bowls and top with a swirl of coconut cream. Sprinkle with chilli flakes to serve.
Tastes lovely but my soup didn’t end up looking anything like this. It certainly wasn’t bright green.
Hi, so glad the soup was tasty. Colour will vary depending on the freshness of the broccoli and how long it’s cooked for. It will lose colour very quickly and if you save it for another day it will turn brown. However it will still taste great! Thanks, Charlotte