Broccoli, Pea and Coconut Cream Soup

Perfect vegan broccoli cream soup that you must adopt - the broccoli gives a special flavor to the soup and the addition of coconut cream thickens and refines the flavors

  • StartersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Broccoli, 600 g
fresh (cauliflower can also be combined)
Garden peas, 1 cup
fresh or frozen
Water, 1 L
or vegetable bouillon
Coconut cream 17% -19%, 1 cup
Salt, 1/2 flat teaspoon
to taste


1. Chop the broccoli into small flowers and peel the stem and slice. Cook the broccoli in water or vegetable bouillon until softened.
2. Place the broccoli right after cooking in a bowl with ice water to stop cooking and keep it light in color.
3. Return the broccoli to the pot, add the peas, coconut cream and salt, and grind with a rod blender until smooth. If the soup is too thick, add about half a glass of water. If it is too thin, add a teaspoon of corn flour diluted with a quarter cup of water and cook for about 2 minutes until thick.
4. Taste, correct flavors and serve immediately.
5. Bon appetite (:

Peas and broccoli are rich in vitamins, iron and dietary fiber. You can also make the soup in a version that combines cauliflower and broccoli and get cauliflower and vegan broccoli soup. Note: The next day the soup is still very tasty, but its color is darker and its appearance is less appealing. Therefore, it is recommended to serve it immediately, especially if it is a festive meal.

Nutritional Values Serving/Unit 100 Grams
Calories 171 cal 35 cal
Proteins 6 g 1 g
Carbohydrates 17 g 3 g
Fat 12 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Adi Cohen Simantov Recipe by Adi Cohen Simantov
Broccoli, Pea and Coconut Cream Soup
Delicious and healthy green soup