Enjoy a bowl of this low carb broccoli, ginger and coconut soup for a dairy-free soup that is full of flavour. Serve with a low carb bread roll for a hearty lunch or filling meal.
This soup was better than I thought it would be due to the "kick" of the ginger. I had initially thought of coconut and Broccoli simply because they were two ingredients in my fridge that needed to be cooked...but suspected that the combination would be a bit too bland. So, voila Ginger! You tap dancing, jazz hand spice! You lifted it up and I am thankful! I had a huge bowl for lunch and enjoyed it!
Keto Cream of Broccoli Soup
Many low carb broccoli soups are made with Cheddar cheese or heavy cream for a rich and smooth texture. This soup is made without both but is still a creamy soup. Canned coconut milk help gives the soup it's creamy texture.
The beauty of this broccoli soup is that it is so easy to make and ready in 30 minutes. When you need a bowl of comforting soup, this is a great recipe to turn to.
How to Make Broccoli Coconut Soup
As with many soups, they are easy to make. You make everything in one saucepan without any prior preparation. The ginger addition to this soup does need to be fresh for a better flavour. Finely chop or grate it for easy cooking of it.
Broccoli Soup Storage
This soup will last for at least 5 days if kept in the refrigerator in an air tight container. Reheat it gently on the stove when you are going back for another bowl of it!
It freezes well and should last up to 3 months. Store in an airtight container or ziplock bag. We currently have 2 bags in the freezer for future soup lunches.
We blend the soup but you could serve this chunky style by cutting the broccoli florets small.
If you have a coconut allergy, you could replace the coconut milk with either almond milk for a dairy-free option. Or add 1 cup of heavy cream for a dairy soup.
More low carb soups to try
Roasted Red Pepper Tomato Soup
Spicy Cabbage Turmeric Coconut Soup
This recipe was originally posted in October 2011. The photos and content have been revised but the recipe remains the same.
This post may contain affiliate links. Please read my disclosure policy for more information.
Broccoli Ginger Coconut Soup
- 1 head broccoli cut into florets
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1 inch ginger, fresh finely chopped
- 1 ½ cups coconut milk canned
- 500 ml vegetable stock
- 1 tablespoon coconut oil
- Heat the coconut oil in a large saucepan on a medium heat.
- Add the onion, ginger and garlic and cook for 3-4 minutes until soft.
- Add the broccoli, coconut milk and stock. Bring to the boil, then simmer for 5-18 minutes until the broccoli is soft.
- Blend with a hand blender.
- Serve, slurp and enjoy!
I have noticed that the stock cubes I use are yeast and gluten free...is that any good to you. I got mine from the Organic food shop but think I have seen similiar in Spinneys.
Can you do it without the vegetable/ chicken stock? It has yeast and corn starch so just wondering if there is an alternative as this sounds yummy!!
Sure, can't see why not! Add a little bit more coconut milk though.