This chickpea broccoli coconut milk soup is loaded with tender broccoli and protein-rich chickpeas, all simmered in a creamy coconut milk broth. It's easy to make and perfect for meal prep, whether you're looking for a cozy weeknight dinner or a nourishing lunch to pack for later.
This delicious chickpea broccoli coconut soup is the kind of easy, one-pot meal that makes life just a little bit better.
It's creamy, cozy, and packed with flavor, thanks to a rich coconut broth, warm curry spices, and a kick of garlic and ginger.
Plus, it's made with simple ingredients you probably already have: protein-packed chickpeas, fresh broccoli, and that can of coconut milk that's been waiting for its moment to shine.
This soup is also a great idea for meal prep because the flavors only get better as it sits.
Make a big batch, and you've got lunches sorted for days; just heat it up, maybe add a squeeze of fresh lime, and it's like you cooked something amazing from scratch.
Why you'll love this broccoli coconut milk soup
- It's naturally dairy-free and surprisingly filling.
- It's a great idea when you want something comforting but not too heavy.
- You can switch up the veggies, add extra heat, or toss in whatever you've got in the fridge to make it truly yours.
What you'll need
Chickpeas - Creamy, hearty, and packed with protein. Plus, they soak up all the curry-spiced goodness!
Broccoli - Adds freshness and a bit of bite, so the soup doesn't feel too heavy.
Coconut milk - Gives the soup that luscious, velvety texture while keeping it dairy-free. Full-fat is best here!
Basmati rice - This thickens the soup naturally and makes it feel like a proper meal.
Curry powder - My shortcut to deep, complex flavor in seconds. I used a mild curry powder here but you can go for extra heat if you like.
Garlic & ginger - The ultimate flavor duo. Fresh is best, and yes, I always add a little more than I probably should.
Lime juice - A little squeeze at the end brings everything to life. If the soup tastes flat, it just needs more lime.
Cilantro - Love it or hate it, I'm team cilantro. It adds a fresh, herby kick that just works.
Pro tip
If you want a thicker, creamier texture without blending, mash a handful of chickpeas with the back of a spoon before adding the coconut milk.
How to make broccoli coconut milk soup
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat olive oil in a large pot, then cook the onion, carrot, and bell pepper until soft. Stir in garlic, ginger, curry powder, and chili flakes and cook for another minute.
Add the chickpeas and basmati rice, then pour in the vegetable stock. Let it simmer gently for about 15 minutes until the rice is almost completely cooked.
Stir in the lime juice, broccoli florets and coconut milk. Cook for another 5 minutes until the broccoli is tender but still vibrant.
Remove from heat, adjust the seasoning to taste, then stir in the fresh cilantro and serve hot!
Substitutions and variations
- You can swap the rice for quinoa; it cooks in about the same time and adds even more protein while keeping the soup nice and hearty.
- Blend it for a smooth, creamy soup; purée the whole thing with an immersion blender for a velvety texture.
- If you're not a cilantro fan, fresh parsley works well as a substitution.
Helpful tips
- I always cook the curry powder with the garlic and ginger for a few seconds before adding liquid. It makes a huge difference in flavor!
- If you like a thicker soup, use a little less stock or add a bit more rice.
- Allow the onion, carrot, and bell pepper to soften properly before moving on. This is where the soup gets its depth.
What to serve with this broccoli coconut curry soup
- Serve the soup with warm naan, just great for scooping up every last bit of that creamy, curry-spiced broth.
- Season some chickpeas with salt, cumin and paprika and roast them in the oven or air fryer. Top your individual bowls of soup for an extra crunchy element.
- Sprinkle some toasted coconut flakes on top for an extra pop of texture and flavor.
Leftovers and storage
- Allow the soup to cool slightly, then transfer it to an airtight container and refrigerate for 3-4 days.
- Reheat the soup slowly on the stovetop over low to medium heat, stirring frequently. Do not let it come to a hard boil, as overly high heat can cause the coconut milk fats to separate.
- If you prefer the microwave, reheat in short bursts (maybe 1-2 minutes at a time), stirring in between to ensure even heating and avoid hot spots.
- To freeze, place the soup in airtight freezer-safe containers or heavy-duty zip-top freezer bags and freeze for up to 3 months. Thaw it overnight in the fridge before reheating as above.
More easy vegan soup recipes
If you've tried this chickpea broccoli coconut milk soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Chickpea Broccoli Coconut Milk Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, finely minced
- 1 tablespoon fresh ginger, finely chopped
- 2 tablespoons curry powder
- ¼ teaspoon red chili flakes
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- ½ cup basmati rice
- 4 cups vegetable stock
- 2 cups broccoli florets
- 1 can (13.5 fl. oz / 400 ml) coconut milk
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- A handful fresh cilantro, roughly chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and bell pepper. Cook for 5-6 minutes, stirring occasionally, until softened.1 tablespoon olive oil1 medium onion1 medium carrot1 medium red bell pepper
- Stir in the minced garlic and chopped ginger. Cook for about 1 minute, just until fragrant.4 garlic cloves1 tablespoon fresh ginger
- Add the curry powder and red chili flakes. Stir well and continue to cook for another 30 seconds.2 tablespoons curry powder¼ teaspoon red chili flakes
- Add the chickpeas, basmati rice and vegetable stock and stir well to combine. Bring to a boil, then reduce heat to low and let simmer, uncovered, for 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.2 cans (14 oz / 400 g) chickpeas½ cup basmati rice4 cups vegetable stock
- Stir in the lime juice, broccoli florets and coconut milk then simmer for another 5 minutes until the broccoli is tender but still bright green.2 cups broccoli floretsJuice of 1 lime1 can (13.5 fl. oz / 400 ml) coconut milk
- Remove from heat and adjust the seasoning to taste. Stir in the cilantro and serve hot, with extra lime wedges and fresh cilantro on top if you like.Salt and freshly ground black pepper to tasteA handful fresh cilantro
Notes
- Don't let the soup boil after adding coconut milk. Just keep it at a gentle simmer to prevent the coconut milk from separating.
- The soup thickens as it sits so you may need to add a splash of water or broth to adjust the consistency.
Dawna
I made two batches of this in a slow cooker and took it to a church potluck. It was a hit!
Paris
Glad you liked it Dawna.
Nicole Lewis
I made this soup on 03/17/25. It came out great. Very easy to make and little prep time. It was a little too much heat for me with the curry and red pepper flakes. Too much curry can add a very strong flavor even with the coconut milk, but I liked it. Now I know to add only a sprinkle of red pepper flakes for me and a little less curry. I highly recommend this receipe.
Paris
Glad you liked it Nicole.
Angie
I’m adding this to my collection of dinners I plan to make regularly. I loved the combination of veggies, rice, and chickpeas. It was a perfect amount of broth with the ingredients. Easy yet delicious. My kids ate three servings.