Smokey paprika and cumin seeds pair up to create a deep and earthy flavor that carries through rich and creamy full fat coconut milk.

This Vegan Roasted Broccoli Soup may not feature the usual, dairy-based creamy additions, but it is absolutely rich in flavor. Smokey paprika and cumin seeds pair up to create a deep and earthy flavor that carries through rich and creamy full fat coconut milk. If you’re in the hunt for a flavorful blended soup that is nourishing and satisfying, look no further! Enjoy this soup topped with crunchy and salty pumpkin seeds or with a side of warm and fluffy sourdough.

This cozy meal is as delicious as it is healthy!

Ingredients

1 medium head broccoli
15 oz can coconut milk, full fat
1 tbsp Cumin seed
3 cup veg broth
½ cup white onion
3 cloves Garlic
1 ½ tsp Smoked paprika
2 tsp turmeric powder
1 tsp Salt
1 tsp Pepper
3 tbsp Olive oil

 

Directions:

  1. Preheat oven to 425F
  2. Chop broccoli into rough florets, including the stem and place on a baking sheet. Drizzle with 1 tbsp of olive oil and roast for 20 minutes, or until broccoli is tender with a nice char.
  3. While broccoli is in the oven, prepare onion and garlic by dicing the onion and mincing the garlic.
  4. Preheat a large stockpot to medium heat with remaining 2 tablespoons of oil. Once hot, add onion, garlic, and cumin seed. Stirring frequently, cook until onions are translucent and cumin is aromatic.
  5. Add remaining ingredients to the stockpot and bring the mixture to a boil. Stir, reduce heat to medium-low, cover, and allow to simmer for an additional 15 minutes, or until broccoli is very tender and begins to fall apart when stirred.
  6. Use an immersion blender or blender to blend soup until smooth.
    1. Note: take care because the soup is very hot! I recommend wearing long sleeves or allowing the soup to cool to warm before blending.
  7. Enjoy your vegan roasted broccoli soup warm and top with salted, roasted nuts, crackers, or fresh bread!

This recipe was inspired by a recipe I developed for Experience Life Magazine for an anti-inflammatory and delicious blended Cauliflower Soup. Try it here!

Smokey paprika and cumin seeds pair up to create a deep and earthy flavor that carries through rich and creamy full fat coconut milk.
Smokey paprika and cumin seeds pair up to create a deep and earthy flavor that carries through rich and creamy full fat coconut milk.
Smokey paprika and cumin seeds pair up to create a deep and earthy flavor that carries through rich and creamy full fat coconut milk.
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Vegan Roasted Broccoli Soup
Smokey paprika and cumin seeds pair up to create a deep and earthy flavor that carries through rich and creamy full fat coconut milk. If you're in the hunt for a flavorful blended soup that is nourishing and satisfying, look no further!
Author: Maddie Augustin
Ingredients
  • 1 medium head Broccoli
  • 15 oz can coconut milk full fat
  • 3 cup veg broth
  • ½ cup white onion
  • 3 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 ½ tsp Smoked paprika
  • 2 tsp turmeric powder
  • 1 tbsp Cumin seed
  • 3 tbsp Olive oil
Instructions
  1. Preheat oven to 425F
  2. Chop broccoli into rough florets, including the stem and place on a baking sheet. Drizzle with 1 tbsp of olive oil and roast for 20 minutes, or until broccoli is tender with a nice char.
  3. While broccoli is in the oven, prepare onion and garlic by dicing the onion and mincing the garlic.
  4. Preheat a large stockpot to medium heat with remaining 2 tablespoons of oil. Once hot, add onion, garlic, and cumin seed. Stirring frequently, cook until onions are translucent and cumin is aromatic.
  5. Add remaining ingredients to the stockpot and bring the mixture to a boil. Stir, reduce heat to medium-low, cover, and allow to simmer for an additional 15 minutes, or until broccoli is very tender and begins to fall apart when stirred.
  6. Use an immersion blender or blender to blend soup until smooth.
Recipe Notes

Note: take care because the soup is very hot! I recommend wearing long sleeves or allowing the soup to cool to warm before blending.