This creamy and comforting broccoli leek soup is a delightful blend of healthy greens like spinach and the richness of coconut milk. Perfect for a chilly day, this soup is easy to prepare and can be garnished with crumbled feta for an extra touch of flavor. Whether you're looking for a light meal or a starter, this soup is sure to please.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat oil or butter in a pot.
Add the sliced leek and cook for 3–4 minutes until soft and fragrant.
Add the chopped broccoli and season lightly with salt and pepper.
Stir for 1–2 minutes.
Pour in enough water or stock to cover the vegetables.
Bring to a boil, then reduce heat and simmer for 6–8 minutes until broccoli is tender.
Pour in enough water or stock to cover the vegetables.
Bring to a boil, then reduce heat and simmer 6–8 minutes until broccoli is tender.
Add the spinach and let it wilt (1 minute).
Pour in ½ cup coconut milk and stir
Use a stick blender to blend until smooth and creamy.
Adjust salt & pepper.
Ladle into a bowl.
Garnish generously with crumbled feta.
Add extra pepper if you like.
For a vegan option, skip the feta garnish or use a vegan cheese alternative.
Use vegetable stock for added flavor instead of water.
Ensure the broccoli is tender before blending for a smoother texture.
Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. Just ensure it is cooked thoroughly before blending.
Can I substitute coconut milk with another ingredient?
You can use heavy cream or almond milk as a substitute, but it may alter the flavor slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator. Blend it just before serving for the best texture.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as the vegetable stock used is gluten-free.
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