Spiced and aromatic curried broccoli soup is the creamy bowl of winter vegetable comfort you’ve been looking for. Fresh broccoli, spicy Thai green curry, and sweet and creamy coconut milk combine to make a vibrantly green seasonal soup full of delicious flavor.
Fresh broccoli is a favorite vegetable in our house in the winter. It’s hardy, full of it’s own unique flavor, and it’s nutritious. We’ve enjoyed it in tons of ways, from my cheesy chicken broccoli casserole, flaky broccoli chicken braid, to soups like this one.
Using the big and bold flavors of Thai green curry to complement the broccoli, I’ve created a soup that’s just spicy enough to be addictive and absolutely delicious.
Why you’ll love this soup
- Start to finish, even with prep included, this recipe takes only 30 minutes.
- This is a small batch recipe perfect for a family dinner.
- Naturally healthy from the combination of fresh seasonal vegetables that build it.
- Can be vegan if you choose to skip the optional shrimp garnish.
This soup is about balancing the big flavors of broccoli with a handful of complimentary flavors and textures. In addition to some basics like olive oil, butter, salt, and pepper, you’ll need these main ingredients.
- Onion – a medium onion, variety of your choice.
- Garlic – just 2 small cloves compliment the curry and broccoli.
- Broccoli – For our curried broccoli soup you’ll need 6 full cups of fresh broccoli florets.
- Cumin – we’re using the ground spice, but 1 teaspoon of cumin seed can be used instead.
- Thai Green curry paste – green chiles, limes, lemongrass, and shrimp paste are just a few of the components in this complex blend that flavors our soup.
- Spinach – about 3 cups of fresh spinach, a fabulous healthy green widely available in winter.
- Full fat coconut milk – Choose a can of full fat milk, not the cartons from the dairy aisle so your soup is creamy and perfect.
- Vegetable broth – This ensures our soup isn’t too thick and adds a layer of veggie flavor.
- Cilantro – We like to garnish with fresh cilantro and highly recommend you do the same.
- Cooked shrimp – A final garnish of pink shrimp is delicious, but optional if you prefer a vegetarian or vegan preparation.
As I suggested in my Thai coconut cauliflower soup, take it easy with your first addition of green curry paste. It’s very spicy and brands can vary. I prefer the heat level from just 1 tablespoon; start with half if you’re unsure and go from there.
With a pot on the stove and your ingredients prepped at the ready, you have just a quick bit of cooking before your soup is ready to enjoy.
We’ll start with the oil and butter in the hot pan with onions. Sweat them down until they’re softened, stirring occasionally for about 5 minutes, then add the garlic and stir until fragrant.
Next into the pan is broccoli, cook it for just 4 minutes or so; when the broccoli is vibrantly green and just a little browned, stir in the curry paste, cumin, and spinach. After another minute add in the remaining ingredients, aside from the shrimp and cilantro garnish. Stir well to incorporate and allow to simmer until the broccoli is tender enough to blend.
Use an immersion or regular blender to puree the soup. If using a traditional blender be sure to blend in small batches with a towel over the top between your hand and the lid. This will avoid any hot splattering while blending. Add your garnish and serve immediately.
Storage and reheating
If you’re cooking for less than four, or serving this curried broccoli soup as a side, you may have leftovers to enjoy for a few days. Simply allow the soup to cool completely and store in an airtight container for up to 3 days.
To freeze, cool completely and store in an airtight container with enough room to allow the soup to expand. It can be kept there and enjoyed for up to 3 months.
But truthfully, leftovers won’t last nearly that long! This will become a frequent favorite once you discover just how tasty a green curry broccoli soup can be. For these winter days, be sure to give this and my many other seasonal soups a try.
- Winter Minestrone Soup
- Creamy Carrot Turnip Soup
- Creamy Roasted Rutabaga Soup
- Creamy Broccoli Almond Soup
Curried Broccoli Soup with Coconut Milk
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion , chopped
- 2 cloves garlic , minced
- 6 cups broccoli florets
- 1/2 teaspoon ground cumin
- 1 tablespoon Thai green curry paste
- 4 oz. (100g) spinach
- 1 15 oz. (400ml) can full-fat coconut milk
- 2 cups vegetable broth
- salt and black pepper , to taste
- fresh cilantro , for garnish (optional)
- cooked shrimp , for garnish (optional)
- Heat the olive oil and butter over medium heat in a large pot. Add the onion and cook until softened, about 3-5 minutes. Add the garlic and cook 30 seconds more, until fragrant.
- Add the broccoli and cook for 3-4 minutes until vibrant in color and browned a little. Add the cumin, curry paste, and spinach. Cook, stirring, for another minute. Add the coconut milk, broth, salt, and pepper and bring to a boil. Cook for another 6-8 minutes, until the broccoli is tender.
- Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend in small batches to avoid splatter.
- Serve garnished with fresh cilantro and shrimp.