Broccoli, Cauliflower, Coconut Soup


Brrrr, it’s getting cold here in Oz…but I’m not complaining, no way! I’m excited because it’s a wonderful excuse to increase my soup consumption, YUM!! Whether it’s hot or cold where you are, this soup is a good’un because it provides a great dose of plant protein, about 6g per serve (2 cups). This recipe makes about 5-6 serves which you can enjoy fresh, or freeze for later – great for days/nights when you’re busier than usual and have no time to cook.

Bon appetit! 💚

Broccoli, Cauliflower, Coconut Soup

Makes about 7-8 servings (freeze excess for days when you’re too busy to cook!)

Broccoli, Cauliflower, Coconut Soup
Recipe type: Main Meals,Plant-Based,Paleo,Quick and Easy
Cuisine: Soup
  • 1 large brown onion
  • 2 tablespoons extra virgin olive oil
  • 4 cups broccoli, chopped
  • 4 cups cauliflower, chopped
  • 4 cups zucchini or squash, chopped
  • 4 cups low sodium vegetable stock or water
  • 2 teaspoons garlic powder
  • 2 teaspoons turmeric powder
  • 1 teaspoon sea salt
  • 1 cup full fat coconut milk or rice milk
  • 1 whole avocado, pit and skin removed.
  1. Sauté onion and spices in oil, then add stock/water and your vegetables and bring to a boil.
  2. Immediately turn down to a simmer and leave, covered, until the vegetables become soft.
  3. Add milk and avocado, then blend to create a smooth, creamy texture and serve topped with some toasted pumpkin seeds or sunflower seeds which boots the protein level even further (1oz of p.seeds = 9g, 1oz of s.seeds = 5g).


Easy, peasy and super affordable! Enjoy!! 🍵💚🌱

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