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5 from 1 vote

Broccoli, Turnip Greens and Coconut Cream Soup

Say goodbye to summer with this hearty and deep green colored soup. Velvety texture from coconut milk, loads of nutrients from the cruciferous veggies. The addition of roasted chickpeas will keep you full for a long time.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch
Cuisine: Vegan
Servings: 3
Author: The Awesome Green


  • 2 cups broccoli
  • 1 cup turnip greens if you can't find these, use kohlrabi greens instead
  • 1 cup full fat coconut milk
  • 2 garlic cloves crushed
  • 1 small onion finely diced
  • 1/2 cup vegetable stock
  • 1 tsp coconut oil
  • 1 cup cooked chickpeas
  • 1 tsp olive oil
  • 1 tsp sumac
  • 1 tsp poppy seeds
  • 1/2 tsp chilli flakes
  • 1 tsp pink Himalayan salt


  • Preheat the oven at 175°C/347°F.
  • Place the cooked chickpeas on a lined baking sheet, drizzle with olive oil, add the chilli flakes, sumac, poppy seeds and a pinch of salt, and toss to combine.
  • Roast for 15-20 minutes. Remove from the oven and set aside.
  • Cut the broccoli in florets, and place in a steamer over a pot with boiling water. Steam for five minutes, then add the turnip (or kohlrabi) greens and simmer for five more minutes. Set aside.
  • Heat the coconut oil in a cast iron skillet, and fry the onion and garlic for two minutes. Add the coconut milk and vegetable stock and let simmer over low heat for 5 minutes, to release the flavors.
  • Add the steamed veggies in the blender, pour over the coconut liquid, add salt and process to obtain a smooth cream.
  • Serve warm, with spicy roasted chickpeas.