I’m so excited about this new Creamy Broccolini soup recipe! It’s perfect for these winter months, and it couldn’t be easier to put together. As a vegetable enthusiast and soup lover, I wanted to make a soup that was quick but filled with lovely flavors. The combination of the broccolini, green curry, and lime makes for an absolutely delicious final product.

prep shot of ingredients

In the summer I love to do a Creamy Asparagus soup or something like my Summer Green Soup, so I wanted to create a winter take on it. This soup is packed with greens, so even though it’s a light soup, it’s absolutely satiating.

A soup like this is made great by a homemade stock. I am passionate about stocks, and while you can use store-bought stock, I love making my own. I think it celebrates the true joy of cooking and creating a soup. If you’re looking to take the soup to the next level, it’s great with smoky pepitas from my cookbook, which by the way, is worth getting the cookbook alone for.

This Creamy Broccolini Green Curry Soup is a triple threat because it’s healthy, delicious, and easy. If you make it, be sure to rate and review the recipe to let me know what you think. And if you want to follow along, head to Instagram and Pinterest for more inspiration!

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creamy broccolini green curry soup

Creamy Broccolini Green Curry Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews


3 tablespoons extra virgin olive oil

2 cup diced onions

2 teaspoons kosher salt, divided

2 celery stalks chopped

1 pound broccolini

2 cups spinach

½ cup sliced scallions

4 cups chicken stock, warmed

1 cup coconut milk, blended

1 tablespoon lime juice

3 tablespoons green curry paste


In a large sauté pan over medium high heat, heat the olive oil. When hot, add the onions to the pan with 1 teaspoon of salt and stir, sautéing for 3 minutes. Add the celery, and sauté for additional 3 minutes. Add the broccolini, the remaining 1 teaspoon of salt and sauté for 4 minutes. Constantly stirring from the bottom to the top to cover the broccolini with onions and celery, continue for cooking for 3 minutes. Then add the spinach and scallions, stirring and cooking for 1 minute. Add more salt if needed. Add the chicken stock and coconut milk and stir and cook for 1 more minute. Add 3 tablespoons curry paste plus 1 tablespoon lime juice. Bring to a boil, then turn off. Transfer to a Vitamix and blend until smooth. Use more chicken stock if needed. Serve. 



Great served with Smoky Pepitas or Pistachio Pesto.