Roasted Broccoli Soup

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I am doing a series of soups as I am guiding a group of lovely woman though a detox at my yoga studio and we are doing a 1-3 day liquid cleanse to finish off the 21 day detox.

I wanted to make one with broccoli as it is such a great food for cleansing and the coconut milk in this makes it filling and warming for cold days. Roasting the broccoli gives this soup a deeper flavour. You can even roast some extra and serve on the side with some salt and oil.


1 brown onion

3 cloves garlic

3 tablespoons olive oil

2 heads broccoli

3 cups vegetable stock

1 can coconut milk

4 sprigs basil


2 Spring onions, chopped

1/2 cup of plant-based cashew “parmesan” ( I like one that doesn’t have flavours and binders, but is a base of nuts and nutritional yeast. Less ingredients the better!)


Heat the oven to 180 C. Line a baking tray and add the broccoli, roughly chopped, covered lightly in olive oil.

Bake in the oven for 15-20 minutes.

Finely chop the onion and garlic, and saute in a large saucepan with the olive oil, for 3-5 minutes on low heat.

Add the cooked broccoli and stock. Put the lid on and cook for 15 minutes. Add the coconut milk and let sit for another 5 minutes before pureeing in a blender.

Serve topped with a sprinkle of the spring onions and vegan “parmesan” and salt and pepper to taste.

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