Vegan broccoli soup with green peas, cauliflower and spinach

cream of broccoli soup recipe

5 from 5 reviews

an amazing whole food plant-based soup!


  • 800 ml vegetable broth
  • 200 gr. frozen peas
  • 200 gr. broccoli florets and stalks cut in pieces
  • 100 gr. cauliflower
  • 10 spinach pellets (or 500 gr. fresh spinach)
  • 150 ml of coconut milk
  • 1 tsp black cumin/black seeds
  • Juice of 1 lime
  • 56 fresh basil sprigs for garnish (divided)
  • 50 gr. pine nuts
  • sea salt and black pepper to taste


  1. Pour vegetable broth in a pot or large sauce pan and bring to a boil.
  2. Add broccoli, cauliflower, and spinach pellets. (for fresh spinach see below)
  3. Bring to a boil again then simmer for 10 – 15 minutes.
  4. Stir in frozen green peas, bring to a boil again, then simmer for another 3 minutes.
  5. Transfer the mixture to a blender or use an immersion blender, add 3 basil sprigs, and lime juice.
  6. If you use fresh spinach you could add it now too.
  7. Puree the soup until very smooth.
  8. Stir in the coconut milk.
  9. Season with salt and pepper to taste.
  10. Garnish with toasted pine nuts, toasted black seeds, coconut milk and basil


  1. Thin out with more water if the soup is too thick
  2. If it’s too thin add some nutritional yeast
  3. Instead of basil sprigs you could also use mint sprigs
  4. Lemon juice works of course too if you don’t have lime
  5. Instead of coconut milk and or green peas you could also use cashew cream or raw cashews
  6. Vegetarians can replace coconut milk with sour cream

Keywords: broccoli soup, green pea soup, broccoli cauliflower soup