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Glowing Greens Soup

This week my younger sister had some dental work done and she's now on a liquid-only diet for a few weeks (!). When I heard she was living on yoghurt and mashed potatoes, I offered to cook her some soup – much more comforting, and yes the big sister in me wanted to sneak some vegies into her diet. (To be fair, at her age (20) I was living off McDonalds and vodka Red Bulls, so no judgement.)

I made three that I love, but my favourite is this 'Glowing Greens' soup with broccoli and turmeric. Doesn't that sound delish already?!

vegetable cream soup

Makes 6 serves (1½ cups each)


2 large heads broccoli
1 head of cauliflower
1 brown onion
1 litre stock (e.g. bone broth, chicken stock or vegetable stock)
Juice of half a lemon
2 teaspoons minced garlic
200ml coconut cream
Ghee or coconut oil
Turmeric powder
Salt and pepper


  1. Chop broccoli, cauliflower and onion into pieces.
  2. Heat a few tablespoons of ghee or coconut oil in a large pot on medium heat.
  3. Add vegetables, garlic, a few big shakes of turmeric powder, and salt and pepper to taste then mix well.
  4. Cook everything until soft (approx 15 mins), with the lid on but stirring a few times.
  5. Once the vegies are soft, add the stock and lemon juice.
  6. Bring to the boil then let sit off the heat for 10-15 minutes.
  7. Once cooled, use a stick blender (easiest) or transfer to a blender/food processor then blend until smooth.
  8. Stir through coconut cream and enjoy.


  • Feel free to play around with the vegetables in this recipe – eg. a leek instead of (or as well as) onion tastes lovely.
  • Serve with fresh herbs like parsley or coriander on top.

P.S. The other two soups I cooked for my sister were this vegan sweet potato and pumpkin soup + chicken and vegetable soup.

Jenna x_42

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