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.
Coconut & Satay Broccoli Soup
Creamy and zesty, coconut and satay broccoli soup is a nutritional powerhouse, packed with calcium, vitamins, proteins, minerals, and good healthy fats.
- 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
- salted beer nuts or roasted peanuts
- olive oil
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.
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.
- Blend the soup until smooth, then season to taste with salt and pepper.
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.
- 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.
Please read the Silvobeat nutritional facts disclaimer.