This Curried Broccoli Cauliflower Soup with coconut milk is completely dairy-free. Made with vegetables and spices for a delicious and flavorful one-pot meal! Gluten-free and vegan.
It's soup season and no better excuse to cozy up than with an easy soup recipe. Chocked full of fresh vegetables, this warming creamy broccoli cauliflower soup is one to add to the rotation.
Why you'll love this recipe
- This veggie meal is full of great flavors.
- Gluten-free and vegetarian diet-friendly, this will fit alongside many main dishes. Add your favorite proteins on the side!
- Just some chopping and then it simmers. It couldn't be easier to be enjoying a warm bowl of hearty soup.
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
These hearty ingredients make for a delicious and healthy broccoli cauliflower soup. An easy way to get in extra veggies!
Cauliflower - A low-carb veggie, a head of cauliflower adds bulk and even some creaminess without a strong flavor.
Broccoli - One of the most well-liked cruciferous vegetables, fresh broccoli brings familiarity.
Carrots - Their natural sweetness plays nicely with the spice.
Arrowroot starch - An easy thickener that works well without clumping. Cornstarch is a good substitute.
Coconut milk - Creaminess is yours without the dairy. No heavy cream here! Use full-fat coconut milk for the best results.
Nutritional yeast - This fun ingredient adds a slightly cheesy flavor to vegan recipes.
Vegetable broth - Vegetable stock is a great substitute or even chicken broth if not vegan.
Curry powder, red pepper flakes, cumin, and coriander - Curry powder and spices add tons of flavor and some spicy elements (like in this chicken curry). This can easily be adjusted to taste.
Lime juice - Citrus serves to brighten up the flavors and is the perfect finishing touch.
Before you start: Prepare the veggies and get out all ingredients and then follow the cooking method in the instructions.
Step 1: Warm olive oil in a Dutch oven and add diced onions and carrots. Stir and cook until softened.
Step 2: Add minced garlic, arrowroot, and then the spices in batches, stirring between each addition. Drop in the cauliflower florets, chopped broccoli, vegetable broth, and coconut milk. Stir to combine.
Step 3: Simmer covered until the veggies become tender. Add the lime juice and stir.
Step 4: Once vegetables are tender, use a stick blender to puree part of the mixture.
- If you don't have an immersion blender, you can carefully use a regular blender or food processor to puree soups.
- Serve this alongside salad and flatbread or vegan quiche. I love serving gluten-free bread or "cheesy" bread to soak up every last drop!
- Top with sour cream or yogurt (dairy-free if needed), or add more chili flakes.
- This recipe is a great way to "hide" veggies. Sometimes the texture of cooked veggies is hard for people to get past, so pureeing them makes it easier to eat.
I find this the easiest tool when pureeing hot liquids. You can do this right in the pot and only have one small blender to wash. You can also transfer the soup to a countertop blender, but be sure to only fill it halfway and vent the lid, as hot liquids can make a mess! Blend in batches to desired consistency.
This recipe is vegan as written, using coconut milk to add creaminess. You can easily find dairy-free sour cream, yogurt, and even shredded "cheese" to add on top. And for those that aren't dairy-free, simply use your favorite toppings to add creaminess to your bowl.
More healthy soup recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Curried Broccoli Cauliflower Soup
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots sliced
- 3 cloves garlic minced
- 2 tablespoons arrowroot starch or cornstarch
- 1 tablespoon curry powder
- ¼-1/2 teaspoon red chili flakes (depending on heat preference)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- 1 tablespoon nutritional yeast
- 1 teaspoon salt more to taste
- 1 head cauliflower broken into florets
- ½ head broccoli broken into florets
- 2 ½ cups vegetable broth
- 1 ¾ cups (1-13.5 oz can) full fat coconut milk
- 2 tablespoons fresh lime juice
- dairy-free sour cream
- dairy-free plain yogurt
- In a Dutch oven or large saucepan, warm olive oil over medium heat. Add chopped onions and carrots. Heat until onions and carrots have softened, stirring occasionally.
- Add garlic and let cook for about 1 minute. Stir in arrowroot starch until dissolved. Add curry powder, red chili flakes, cumin, coriander, nutritional yeast, and salt and pepper. Add cauliflower, broccoli, vegetable broth, and coconut milk. Stir to combine.
- Cover and allow soup to simmer for about 15 minutes until soup slightly thickens and cauliflower and broccoli become tender. Add lime juice juice and stir.
- Once vegetables are tender, use an immersion blender to puree part of the soup. This will add creaminess while still leaving whole vegetables.
- Alternatively, you can carefully transfer 1-2 cups of soup to a blender to puree and return to saucepan. Only fill your blender halfway as hot liquids can easily splatter.
- Serve curried cauliflower and broccoli soup warm. Top with sour cream or yogurt if desired (dairy-free if needed).
- To Store: Soup can be stored in an airtight container in the refrigerator for 3-4 days.
- To Freeze: Store in a freezer-safe airtight container for up to 3 months. Allow soup to thaw in the refrigerator overnight before reheating.
- To Reheat: To rewarm, place soup in a Dutch oven or saucepan and heat on medium-low, stirring occasionally until warmed all the way through. You can also reheat leftovers in the microwave in a microwave-safe container.
Excellent and easy. Lovely deep, warm curry flavors. Cumin is always delicious to add. Thank you! I will make again!!
Thank you, Diane! I'm so glad!
I am trying to avoid coconut. Should I just use extra broth?
Hi! I'd try adding extra broth a little at a time so as not to thin it too much until you reach your desired consistency.
I roasted extra broccoli and cauliflower last night to make soup today. I found your recipe on Pinterest and had all the ingredients. My house smells amazing and the soup tastes wonderful.
Thank you so much! So glad you enjoyed it!
I used your recipe as the base for a fridge-raid soup. I had all the ingredients plus a few extra veg that needed to be used. I served with homemade cheese scones. Enjoyed by all.
That's so great! Thank you, Naomi!
I just finish making this for tonight's dinner＼(^o^)／
I'm lazy, so I used blender direct into pan... 3/4 of veges purred, but when eat, it still have solid and good texture! It's easy and good for cold days... Yes, we have cold days in Hawaii, too, LOL! Only one thing I got confused is do I use powder or whole for cumin, coriander and black peppers. Curry was described as curry powder, but the others mentioned above were not informed... I used whole spices, except for black pepper, anyway, thank you so much for wonderful and delicious recipe:)
Hello! That is wonderful - thank you! I use the ground forms and will clarify in the recipe - so glad it worked well for you!