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Home » Recipes » Soups

Broccoli Cauliflower Soup (with Coconut Milk)

Published: Apr 25, 2021 · Modified: Aug 7, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 6 Comments

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This easy vegan broccoli cauliflower soup with coconut milk is a tasty lunch recipe or light dinner for soup season! With lots of vegetables, but no cheese or cream, it's a vegan, gluten-free (without croutons) and low histamine soup that's so easy to make on the stovetop.

Have a peek at my broccoli zucchini soup and broccoli asparagus soup recipes for more green soup ideas!

broccoli and cauliflower soup in a white bowl on a wooden board.

Come the colder weather, soup always seems like a good idea and can be made with so many different flavors and ingredients. My turmeric chicken soup feels so cozy and my butternut squash and apple soup is such a reader favourite. Love cauliflower in your soup? Then you may also like to see my cauliflower leek potato soup and my parsnip and cauliflower soup which are perfect for the winter months.

I often think of this vegan broccoli cauliflower soup as a pick-me-up for when a lot of greens and veggies seem to be a good idea. All the green goodness but so tasty at the same time is always a winner!

If you love this combination of vegetables, do have a peek at my broccoli and cauliflower in an air fryer recipe too!

Jump to:
  • ⭐ Why this recipe is so good
  • 🥦 Ingredients
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🥣 More tasty soup recipes
  • 📖 Recipe
  • 💬 Comments

⭐ Why this recipe is so good

All the veggies! With the cruciferous veggies of broccoli, cauliflower as well as leek or onion, this soup is full of flavor.

Perfect for meal prep. You can easily make this vegan broccoli cauliflower soup in larger batches and freeze portions for a busy day. Same for my cauliflower fennel soup if you're looking for more ideas!

Dairy-free soup. We don't use cheese or cream, and get a creamy soup using coconut milk instead.

🥦 Ingredients

All the ingredients are set out in the recipe card below, but some notes on a few of them:

  • Leeks (or white onion) - if using leeks, give them a good wash as dirt can easily get between the leaves.
  • Broccoli and cauliflower - the main vegetables for the soup - you will get your quota of cruciferous veggies with this recipe! Choose fresh produce where the broccoli is a good shade of green (not yellowing) and the cauliflower doesn't have any significant brown spots.
  • Vegetable broth - I suggest using homemade stock if you find it difficult to tolerate store-bought.
  • Coconut milk - I suggest to use full-fat coconut milk for its creamy taste and texture and the type that comes in a can.
  • Thyme and bay leaves - both add a lovely flavor to this cozy soup.
  • Macadamia nuts - these give the soup a little more substance, and perhaps it is just me, but I feel they add a slight cheesy flavour too.

Make sure to check out the recipe card below for the full ingredients and instructions!

🔪 Step by step instructions

This vegan broccoli cauliflower soup with coconut milk has just a few steps and is very easy to make:

broccoli and cauliflower in a pan with a spoon on it.
broccoli, cauliflower and coconut milk in a pan with a spoon on it.
  1. In a jar that can be sealed, add the macadamia nuts and cover with fresh water. Set aside for 30 minutes, then rinse with fresh water.
  2. Pour the olive oil into a large soup pot, and add the leeks (or white onion), garlic, thyme and bay leaves. Sauté on a low heat for 3-4 minutes. Watch for any signs the garlic is burning!
  3. Add the broccoli and cauliflower, and cook, stirring often. Pour in the vegetable broth and bring to a boil. Then reduce the heat, pour in the coconut milk and macadamia nuts and cook on a very light simmer. Season with salt and black pepper, if using.
  4. If you are including the croutons, then make these in a pan with suitable bread for you.
  5. Remove the bay leaves and blend the soup so it is creamy and delicious!

💭 Recipe tips and notes

  • Be sure to rinse the soaked macadamia nuts before adding to the soup.
  • Don't forget to remove the bay leaf before blending!
  • If the soup is thicker than you like, simply add a little more vegetable broth to the pot.

📋 Frequently asked questions

Is this broccoli and cauliflower soup vegan?

Yes, we don't use any dairy in this soup and make it creamy with coconut milk instead.

Which type of coconut milk is best to use for soup?

I suggest to use full-fat coconut milk for its creamy texture, and the type that comes in a can rather than coconut milk alternative that usually comes in a carton to use with tea and coffee.

How can I blend the soup?

Using an immersion blender is quick and easy, or you can transfer batches to a food processor and blend that way.

bowl of broccoli and cauliflower soup on a chopping board with a vase of purple flowers in the background.

🥣 More tasty soup recipes

Choose from so many cozy soup recipes here including my popular vegetarian gnocchi soup, turmeric cauliflower soup, quinoa vegetable soup, wild rice vegetable soup, celery zucchini soup, vegan corn chowder and these recent recipes:

  • diced vegetables, parsley, thyme and garlic in water to make vegetable stock in a pot.
    Low Histamine Vegetable Stock
  • cauliflower fennel soup in a light green bowl next to thyme leaves, garlic cloves and a spoon.
    Creamy Cauliflower Fennel Soup
  • Hokkaido pumpkin in a white bowl next to fresh sage leaves and a striped cloth.
    Hokkaido Pumpkin Soup
  • butternut leek soup in a white bowl topped with herbs and pumpkin seeds on a blue cloth.
    Butternut Leek Soup

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!

📖 Recipe

overhead view of a white bowl of broccoli and cauliflower soup.

Broccoli Cauliflower Soup (with Coconut Milk)

Claire
This dairy-free broccoli and cauliflower soup combines vegetables, herbs and coconut milk for an easy lunch or light dinner. So easy to make on the stovetop!
5 from 6 votes
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Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Dinner, Lunch, Soup
Cuisine American, British
Servings 3 servings
Calories 210 kcal

Ingredients
  

  • ¼ cup macadamia nuts
  • 1 tablespoon olive oil + more for the croutons
  • 1 cup leeks or ½ white onion diced
  • 1 garlic clove finely chopped
  • 4 cups broccoli roughly diced
  • 2 cups cauliflower roughly diced
  • 2.5 cups vegetable broth
  • ½ can coconut milk
  • 1 tablespoon thyme + more for the croutons
  • 2 bay leaves
  • pinch salt
  • pinch black pepper optional

For the garnish

  • ½ slice bread sliced into cubes
  • 1 teaspoon sesame seeds optional

Instructions
 

  • In a jar that can be sealed, add the macadamia nuts and cover with fresh water. Set aside for 30 minutes, then rinse with fresh water.
  • Pour the olive oil into a large soup pot, and add the leeks (or white onion), garlic, thyme and bay leaves. Saute on a low heat for 3-4 minutes. Watch for any signs the garlic is burning!
  • Add the broccoli and cauliflower, and cook for 3-4 minutes, stirring often. Pour in the vegetable broth and bring to a boil. Then reduce the heat, pour in the coconut milk and macadamia nuts and cook on a very light simmer for 15 minutes. Season with salt and pepper, if using.
  • Make the croutons by adding a touch of oil to a pan, and sprinkling the bread with some more thyme. Cook for 3-4 minutes until crispy.
  • Remove the bay leaves from the pot. Either use an immersion blender or transfer the soup mixture to a blender. Blend until smooth. If it is thicker than your preference, add some more vegetable broth.
  • Transfer to your bowls and top with the croutons and sesame seeds. Enjoy!

Notes

  • Be sure to rinse the macadamia nuts after the soaking time.
  • You can omit the macadamia nuts, but it will give a slightly thinner soup.
  • Be sure to remove the bay leaves before blending!
  • If the soup looks too thick then add a touch more vegetable broth.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic and sesame seeds, which score 1. Note that sesame is a top ten allergen, so only use if you know you tolerate well.
  • leek, which scores 1 and has a ? as a liberator. You can swap for white onion if you prefer.
  • vegetable broth will have variable scores depending upon ingredients used.
  • black pepper which scores 2.

Nutrition

Calories: 210kcalCarbohydrates: 19gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 867mgPotassium: 652mgFiber: 6gSugar: 6gVitamin A: 1288IUVitamin C: 145mgCalcium: 105mgIron: 2mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Christy says

    October 07, 2024 at 12:06 am

    Can you make this in the Vitamix and use their ‘soup’ function to cook it?

    Reply
    • Claire says

      October 07, 2024 at 7:01 am

      I haven't ever used a Vitamix to try it, but if the steps I use leading to using it are the same as for other soups then I don't see why not!

      Reply
  2. FP says

    January 19, 2024 at 6:23 am

    This recipe looks delicious and healthy. However, could use sunflower seeds instead of macadamia nuts?

    Reply
    • Claire says

      January 19, 2024 at 9:44 am

      Hi there, I haven't tried the recipe with sunflower seeds, but I think it should work well!

      Reply
  3. Daphne says

    December 01, 2022 at 3:25 am

    YUM! I still miss my cheddar broccoli soup but this was perfect on a cold rainy day and the croutons on top were delish!

    Reply
    • Claire says

      December 01, 2022 at 12:41 pm

      Soup is the best comfort food during fall and winter isn't it!

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical or dietetic advice in any way.

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