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Prebiotic broccoli cream soup, garnished with coconut milk and fresh parsley
Healthy, nutritious broccoli cream soup with fresh parsley

Prebiotic broccoli cream soup

Author: Flavelo
Recipes Soups
This is not just a soup, but a spa treatment for your gut flora. The broccoli fibres and the prebiotic effect of garlic nourish the good bacteria, while the fatty acids in the coconut milk give a silky, satisfying texture without using dairy. The goal is to preserve the vibrant green colour and fresh taste, so we keep the cooking time short.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine International, Health-conscious

Ingredients

Equipment Needed

  • Stick blender or jug blender
  • Large pot

Instructions

1 ✓

Dice the onion and slice the garlic. Don't throw away the broccoli stalk: peel off the woody outer part and dice the tender inside.

Tip: The stalk has more flavour than the florets and thickens the soup beautifully.
2 ✓

Heat the oil and sauté the onion until translucent (5 minutes). Add the garlic and broccoli stalk, sauté for another 2 minutes.

Tip: Do not brown the garlic, just 'sweat' it, so it doesn't become bitter.
3 ✓

Add the broccoli florets, season with salt, and pour in the stock. Bring to a boil, then cook without a lid (!) for approx. 8-10 minutes, until the broccoli is just tender (can be pierced with a fork).

Tip: If you leave it al dente, more vitamins and colour remain.
4 ✓

Remove from heat. Add the raw parsley and coconut milk. Blend until completely smooth with a stick blender.

Tip: The heat of blending cooks the parsley just enough, so it keeps its fresh flavour.
5 ✓

Taste, add salt and pepper if needed. Drizzle with lemon juice when serving.

Tip: The acidity of the lemon juice 'wakes up' the heavy, creamy flavours.

Recipe FAQ

Why did the soup turn brown?
You overcooked it. The chlorophyll in broccoli breaks down in an acidic environment and under heat (turning into pheophytin, which is olive green/brown). Cook for a shorter time and do not put a lid on it!

Ingredients

  • 500 g Broccoli (separated into florets, stalk peeled and diced)
  • 2 cloves Garlic
  • 1 pc Onion
  • 200 ml Coconut milk (tinned, thick)
  • 600 ml Vegetable stock
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 bunch Fresh parsley
  • 1 tsp Lemon juice (when serving)