Vegan soup with broccoli and croutons



10 min

Baking Time

20 min



Soups are one of the healthiest foods, they are light, tasty and especially now in the winter we enjoy them even more! Today we make it with broccoli and leek in its most classic version!


For the soup:

  • 1 kg broccoli
  • 4 pieces celery
  • 3 mugs of spinach
  • 1 piece of leek
  • 1 onion
  • 1 clove of garlic
  • 500 ml of coconut milk
  • 1.2 lt of water
  • 1 vegetable broth (optional)
  • thyme
  • olive oil
  • 1/2 lemon juice
  • 20 gr. grated ginger

For the croutons:

  • 6 slices of bread
  • 150 ml of sunflower oil
  • 2 cloves of garlic
  • thyme
  • 2 teaspoons smoked paprika


For the soup:

  1. Cut the vegetables into pieces. Put some olive oil in a saucepan and sauté the celery, onion, garlic, leek.
  2. Add the spinach and broccoli and sauté for a little more.
  3. Add the coconut milk and water, salt and pepper and cover with a lid. Boil for about 25 minutes.
  4. Remove from the heat and mash with the blender adding some thyme, olive oil, lemon juice and juice from some grated ginger.

For the croutons:

  1. Put the bread slices in the freezer to be able to cut uniformly squares.
  2. In a saucepan put sunflower oil, thyme and garlic and allow to warm.
  3. Remove and add the paprika, mix and pass the liquid through a sieve.
  4. Remove the bread from freezer and cut into small squares, put them in a baking sheet and pour with liquid.
  5. Bake at 180 degrees for about 15 minutes.

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