Coconut & Satay Broccoli Soup

This coconut and satay broccoli soup is creamy yet light, with fragrant and nutty satay flavours, and a touch of zesty lime.

I’ve recently developed an addiction to snacking on raw broccoli dipped in satay sauce. I was trying to work out how to get this moreish flavour combination into a recipe when I came across this idea!

Next time someone asks where you get your calcium and protein from (SMH), share this recipe with them! Broccoli is a nutrition powerhouse and a vegan superfood, as it’s high in calcium and vitamins.

Do you know broccoli also contains protein? With a generous dollop of peanut butter, this soup is bursting with not only luscious flavours, but also with essential proteins, minerals, and good healthy fats.

Coconut and broccoli soup can be made in 30 minutes flat, making it the perfect addition to your mid-week winter recipe rotation.

The ingredients arranged on a ceramic plate
The ingredients
Ingredient preparation: Broccoli diced into florets on a wooden chopping board
Ingredient preparation: Cut the broccoli into florets
Ingredient preparation: A brown onion roughly chopped on a wooden chopping board
Ingredient preparation: A roughly chopped brown onion
Step 1: Sauté the onion in a large pot until softened
Step 1: Sauté the onion until softened
Step 1: Add the garlic, ginger, and broccoli to the pot, and sauté for another two minutes
Step 1: Add the garlic, ginger, and broccoli, and sauté for another two minutes
A pot with broccoli, peanut butter, coconut milk, and vegetable stock
Step 2: Add the remaining ingredients other than those for serving to the pot
Step 3: A pot with the soup, blended until smooth
Step 3: Blend the soup until smooth, then season to taste
Coconut and satay broccoli soup, with a drizzle of olive oil, beer nuts, and coriander, served in a blue freckled bowl with a timber soup spoon, surrounded by crusty bread and half of a fresh lime
Coconut and Satay Broccoli Soup
Coconut and satay broccoli soup, with a drizzle of olive oil, beer nuts, and coriander, served in a blue freckled bowl, surrounded by crusty bread and half of a fresh lime
Coconut and Satay Broccoli Soup
Coconut and satay broccoli soup, with a drizzle of olive oil, beer nuts, and coriander, served in a blue freckled bowl, surrounded by crusty bread and half of a fresh lime
Coconut and Satay Broccoli Soup
Coconut and satay broccoli soup, with a drizzle of olive oil, beer nuts, and coriander, served in a blue freckled bowl, surrounded by crusty bread and half of a fresh lime

Coconut & Satay Broccoli Soup

Course: Dinner, Entrée, Large Meal, Lunch, Main Course, Side Dish, Small Meal
Cuisine: Asian
Keyword: Comfort Food, Dairy-Free, Gluten-Free, High Protein, Pescatarian, Refined Sugar-Free, Savoury, Soup, Vegan, Vegetarian, Warm Food, Winter, Yeast-Free
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 2 large bowls
Calories: 684 kcal
Author: Silvia Morris

Creamy and zesty, coconut and satay broccoli soup is a nutritional powerhouse, packed with calcium, vitamins, proteins, minerals, and good healthy fats.

Print

Ingredients

  • 1 broccoli a small head, cut into florets with stems attached
  • 1 brown onion roughly chopped
  • 1 garlic clove minced or grated
  • 1 tsp fresh ginger minced
  • 1 Tbsp coconut oil
  • 250 mL homemade vegetable stock
  • 400 mL coconut milk
  • 1 fresh lime juice
  • 2 Tbsp peanut butter
  • 1 Tbsp soy sauce
  • ¼ tsp chilli flakes

To serve (optional)

  • fresh coriander leaves
  • salted beer nuts or roasted peanuts
  • olive oil

Instructions

  1. Heat a large pot with coconut oil on medium heat, then add the onion and sauté until softened, about 5 minutes. Add the garlic, ginger, and broccoli, and sauté for a further 2 minutes.

  2. Add the homemade vegetable stock, coconut milk, lime juice, peanut butter, soy sauce, and chilli flakes, and bring to the boil. Reduce heat to simmer for 15 minutes, stirring occasionally.

  3. Blend the soup until smooth, then season to taste with salt and pepper.
  4. Pour the soup into bowls, then garnish with a drizzle of olive oil, fresh coriander leaves, and peanuts. Serve the soup hot with warm, crusty bread.

Recipe Notes

  • You can make this recipe ahead of time. After blending the soup, store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Coconut & Satay Broccoli Soup
Amount Per Serving
Calories 684 Calories from Fat 522
% Daily Value*
Total Fat 58g 89%
Saturated Fat 45g 225%
Sodium 709mg 30%
Potassium 1603mg 46%
Total Carbohydrates 36g 12%
Dietary Fiber 9g 36%
Sugars 9g
Protein 18g 36%
Vitamin A 39.4%
Vitamin C 342.1%
Calcium 19.8%
Iron 52.5%
* Percent Daily Values are based on a 2000 calorie diet.


Please read the Silvobeat nutritional facts disclaimer.

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