This cream of broccoli soup is made with fresh broccoli, cauliflower and coconut milk. It is a spicy and very quick soup recipe perfect for cold weather

Made with fresh and simple ingredients, this soup is the perfect warm-me-to-my-toes kind of soup.

I roasted the veggies to bring out their flavors and makes the flavors wake up your frozen taste buds.

Overhead View of a White Bowl on a White Surface. Bowl Contains Cream of Broccoli Soup with Circular Streaks of Coconut Milk. 2 Stainless Steel Spoons are on the Top Left

I figured I would squeeze in one more soup recipe before soup season is over.  A spicy and creamy broccoli soup with cauliflower recipe is the perfect way to end the season.

The one thing I wanted this soup to be was spicy.  By spicy, I mean really spicy!  I figured that this was a cold winter, so, there should be a soup recipe that will help clear everyone’s sinuses.

So, this recipe contains (affiliate link) Indian red chili pepper powder (Extra Hot).  This pepper is used daily in all my Indian cooking and personally, I don’t find it too spicy.

Those that don’t use it daily will definitely find this recipe a cheap way to clear your nasal passages.  And, might I add, a very delicious way to clear them.

Along with the chili pepper, there is also a generous amount of garlic and ginger.  They both have a natural ability to free up those congested areas.

Front View of a White Bowl on a White Surface. Bowl Contains Cream of Broccoli Soup with Circular Streaks of Coconut Milk. 2 Stainless Steel Spoons are to the Side

Instead of making this a creamy and heavy soup, I went with a (affiliate link) lite coconut milk to add a “creamy” feel to the soup.  The lite coconut milk has about 65% less fat than the full version of coconut soup.

You know that wonderful feeling you get when you pair 2 very separate personalities and they end up living happily ever after?

That is the feeling I got when I paired the broccoli and cauliflower together.  Broccoli made this soup dense and the nutrition value of cauliflower made this soup a healthy alternative to calorie-heavy soups.

The way I see it, this soup was a match made in heaven!

Or, at the very least, a match made in my kitchen.

What is your favorite winter soup?

Click here for even more soup recipes.

Spicy Broccoli soup with Cauliflower

1) Preheat oven to 475 degrees.  In a bowl, add 2 cups of broccoli heads.

Overhead View of a Bowl Filled with Broccoli Florets

2) Add 1 cup of cauliflower heads

3) Add 1 cup of roughly chopped onions

Overhead view of 1 cup measuring cup filled with chopped onions placed on top of a bunch of veggies - - Broccoli Soup

4) Add 3 cloves of garlic

Overhead view of 3 cloves of garlic on a black plate - - Broccoli Soup

5) Add 4 slices of ginger

Overhead view of 4 ginger slices on a black plate - - Broccoli Soup

6)Add 1/2 Tbsp of red chili pepper powder (extra hot)

Overhead view of a 1/2 Tbsp measuring spoon filled with red chili pepper hovering over a bowl of veggies - Broccoli Soup

7) Add 1/2 tsp of sea salt

Overhead view of a 1/2 tsp measuring spoon filled with salt hovering over a bowl of veggies - Broccoli Soup

8) Add 1/4 cup of extra virgin olive oil

Overhead view of a 1/4 cup measuring cup placed over a bowl of veggies

9) Mix well and place on a baking tray.  Place the tray in the oven and roast the vegetables for about 20 minutes or until the broccoli and cauliflower crowns turn dark brown

Front View of a tray filled with veggies roasting in the over - Broccoli Soup

10) Remove from the oven and let them cool for about 5 minutes

Roasted Veggies on a Baking Tray - Broccoli Soup

11) Add the roasted veggies into a blender.  Add 1 cup of water and blend on high speed.  Blend until the contents are smooth.  There should be no chunks remaining after blending

12) Transfer the contents into a medium pan and set the heat to medium-high

13) Add 1 and 1/2 cups of lite coconut milk

Overhead View of a Stainless Steel Soup Pan Filled with Veggie Mixture and Coconut Milk - Broccoli Soup

14) Add 1/2 tsp of salt or to taste

15) Add 1/4 tsp of freshly ground pepper (optional)

16) Bring the contents to a boil and then add 2 tsp of freshly squeezed lime juice

Transfer the broccoli soup into a bowl and enjoy!

Overhead View of a White Bowl on a White Surface. Bowl Contains Cream of Broccoli Soup with Circular Streaks of Coconut Milk. 2 Stainless Steel Spoons are on the Top Left

Broccoli Soup With Cauliflower (Vegan)

Rini
Creamy Vegan Broccoli Soup with Cauliflower
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 2 bowls
Calories 593 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 475 degrees.
  • In a bowl, add broccoli, cauliflower, onions, garlic, ginger, red chili pepper, sea salt and oil
  • Mix well and spread them out on a baking tray
  • Place in the oven and roast for about 20 minutes or until the broccoli and cauliflower crowns are browned
  • Remove from the oven and let them cool for about 5 minutes
  • Add the roasted veggies into a blender.
  • Add water and blend on high speed until the soup is very smooth
  • Transfer the contents into a medium pan and set the heat to medium-high
  • Add lite coconut milk, salt, pepper and bring to a boil
  • Mix the lime juice before serving

Nutrition

Serving: 4gCalories: 593kcalCarbohydrates: 52gProtein: 7gFat: 40gSaturated Fat: 15gSodium: 1996mgPotassium: 1290mgFiber: 7gSugar: 6gVitamin A: 1160IUVitamin C: 118.3mgCalcium: 99mgIron: 2.5mg
Keyword Easy vegan soups, How to make broccoli soup
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5 from 1 vote

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85 Comments

  1. Since it’s still cold in New York I decided to make this and it was absolutely amazing. All of my favorite things in a bowl. I added more chili and onions and it was fantastic. I even licked the bowl. Thank you!