Broccoli and Coconut Soup

Soup season has well and truly arrived! This is a vibrant, delicious and highly nutritious combination of broccoli, spinach, lemon, ginger and coconut milk that will warm you and nourish you through the cooler months ahead!

I made this recipe for the team at Munch Crunch Organics and you can also find this recipe and some more information on the health properties of broccoli on their blog page here.



  • ½ a brown onion diced
  • 1 tablespoon of coconut oil
  • ½ teaspoon of sea salt
 or herb salt
  • 1 inch piece of ginger grated
  • 1large head of broccoli, chopped into florets
  • 1 large or 2 small zucchinis chopped
  • ½ a cup of spinach torn roughly
  • 3 cups of vegetable broth
1 can of coconut milk
1 tablespoon fresh lemon juice
  • ½ teaspoon of chili flakes
  • ½ a teaspoon of fresh turmeric
  • sea salt and pepper to taste
  • chili flakes, coriander and almond flakes to garnish



Heat the coconut oil in a large saucepan and allow to melt. Add the onion and cook until softened, about 5 minutes.

Add the ginger and cook for a couple of minutes. Add the broccoli and zucchini and then add the turmeric and chili and make sure the vegetables are coated nicely with the spices.

Add the vegetable broth and bring to a gentle boil. As soon as it begins to boil, turn the heat down and add the coconut milk. Cook just until the coconut milk has warmed, the vegetables should be cooked but still a vibrant green colour, you don’t want to overcook them!

Add the spinach and lemon juice and allow the spinach to wilt slightly.

Remove from the heat and blend, either in small batches in a blender or with a hand held immersion blender.

When the soup is smooth, season with salt and pepper.

Serve in bowls and top with fresh coriander leaves, chili flakes and slivered almonds.