Ingredients
Scale
- 1 tbsp olive oil
- 1 leek, sliced (white & light green parts)
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 cups broccoli florets
- 4 cups low-sodium vegetable broth
- 1 (13.5 oz) can light coconut milk
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
- 1 tsp lemon juice (optional)
Instructions
- In a medium pot, heat olive oil over medium heat. Add leeks, carrots, and celery. Sauté 5–7 minutes until softened.
- Add garlic and thyme; cook 1 minute until fragrant.
- Stir in broccoli and vegetable broth. Bring to a boil, then reduce heat and simmer 15 minutes until vegetables are tender.
- Purée half the soup with an immersion blender (or transfer half to a blender and return to pot), leaving some texture.
- Stir in coconut milk, salt, and pepper. Simmer 5 more minutes.
- Adjust seasoning, stir in lemon juice if using, and garnish with parsley before serving.
Notes
- For extra protein, add cooked chickpeas or white beans.
- Dairy-free and vegan as written.
- Favorites for freezing—thaw and reheat gently (coconut milk may separate slightly, but stir back in).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 ½ cups
- Calories: 145 Kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
