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This lovely vibrant green soup is a powerhouse of goodness and super delicious. Perfect if entertaining over Christmas or the New Year.

Serves 6-8


  • 3 tablespoons coconut oil, olive oil or butter
  • 10 grams garlic, finely chopped (1-2 cloves)
  • 230 grams onion, finely diced (1 large onion)</li>
  • 90 grams leek, finely diced (1 leek)
  • 25 grams celery, finely diced (1 stick)
  • 650 grams broccoli, floret and stalk, chopped small (separate stalk and florets)
  • 1 – 1.5 litre vegetable or chicken stock (e.g. 2-3 Kallo stock cubes)
  • 150 grams baby/young spinach leavesCoconut, Chilli and Lime Cream
  • 200 ml coconut milk
  • 1/8 teaspoon garlic, finely crushed
  • Juice of 1 lime
  • ½ red chilli, deseeded, finely shredded
  • 1 tablespoon coriander, finely chopped
  • Seasoning: sea salt and crushed peppercorns
  • Pinch coconut sugar
  • Vegetarian
  • Low GI
  • Diabetic Friendly
  • Gluten Free
  • Vegan
  • Dairy Free
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  1. To make coconut, chilli and lime cream: lightly whisk all ingredients together in a small bowl and set aside until required.</li>
  2. Heat a large saucepan, add butter or oil then garlic, cook for 30 secs – 1 minute, stirring to prevent garlic burning. Add in the onion, leek, celery and broccoli stalk – cook until softened, about 5 -10 minutes.
  3. Add the stock, bring to boil and reduce to simmer. Add the broccoli florets and gently simmer for 8-10 minutes, until broccoli is tender, then add spinach leaves and simmer for 1 minute until wilted. Season with salt and pepper.
  4. Transfer to liquidizer and blend to smooth in batches, (use caution when blending hot liquids). Return pureed soup to pot and add more stock or water for a thinner consistency, if desired. Return to a low simmer.
  5. To serve: ladle soup into serving bowls and drizzle with coconut, chilli and lime cream.

Maggie's Tips

  • Can be made up to 2 days in advance – cool, cover and leave in the fridge until needed, or freeze for up to 3 months.