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Broccoli Soup with Veggies, Orange and Thyme

It was Saturday afternoon and lunchtime was approaching. What shall I make? We still had the broccolini in the fridge, romanesco (mild broccoli/cauliflower flavor) and the yellow peppers and a never-ending supply of kale…we had some onions, thyme growing in a pot on the window sill and seasonings in the spice drawer. My mind turned toward soup, as it often does, and I dove in…not to the soup, but into recipe creating :).

The funny thing is that broccoli has such a pronounced flavor, that this soup tasted almost like traditional broccoli soup, even though it had a whopping 2 1/2 cups of chopped kale, and 1 cup of yellow peppers inside. I also left the cheese out this time, added in some subtle flavors (orange and thyme) but still added about 1/4 cup of half and half at the end. I will make this nutritious, satisfying soup again sometime soon!


1 Yellow Onion, roughly chopped
1 cup, Yellow Pepper, roughly chopped
2 1/2 cups Kale, chopped
2 bunches Broccolini, chopped
1 bunch Broccoli, chopped
1 whole Orange (zest and juice)
8 Sprigs of Fresh Thyme
2 Pinches Cinnamon
1 teaspoon Salt
1 teaspoon Pepper
4 cups Coconut Milk (from carton, not thick from can)
2 cups Water


Add your chopped onions and peppers into your dutch oven or deep pan and saute for 5 minutes or so.

Then, add in your broccolini, kale and romanesco.

Next, add your coconut milk, water, orange juice and zest to the pot.

Time for Thyme

Place your cover on the pot and cook on medium heat for 45 minutes, or until the veggies are tender.

Add in your half and half and puree your soup with an immersion blender or blender or food processor and serve. I topped ours with a bit greek yogurt and then served.

You will taste faint flavors of orange and thyme and of course your traditional broccoli flavors.


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