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    Home » Soups

    Broccoli, Ginger & Coconut Soup

    Published: Oct 30, 2011 · Updated: Dec 2, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeDairy FreeNut FreeEgg FreeLow CarbVegetarianVeganPaleoKeto

    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!

    broccoli ginger coconut soup

    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.

    Recipe Tips

    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

    Broccoli Goats Cheese Soup

    Roasted Red Pepper Tomato Soup

    Spicy Cabbage Turmeric Coconut Soup

    Pumpkin Ginger 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 coconut soup

    Broccoli Ginger Coconut Soup

    Angela Coleby
    This low carb broccoli soup is dairy free and has the heat of ginger for and easy creamy broccoli soup.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine Low Carb, vegan
    Servings 6 servings
    Calories 160 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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!

    Notes

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 160kcalCarbohydrates: 8gProtein: 3gFat: 15gFiber: 1g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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    More Soups

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    • Low Carb Creamy Chicken Soup with Artichoke
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    • Cauliflower, Cheese and Jalapeno Soup

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      Recipe Rating




    1. Angie C

      October 31, 2011 at 11:46 pm

      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.

      Reply
    2. Hayley

      October 31, 2011 at 12:33 am

      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!!

      Reply
      • Angie C

        October 31, 2011 at 7:57 am

        Sure, can't see why not! Add a little bit more coconut milk though.

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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