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Creamy Broccoli Dill Soup (Paleo, Vegan)

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5 from 1 review

  • Author: Ingrid DeHart
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This Creamy Broccoli Dill Soup is a rich blend of broccoli, parsnips, vegetables and dill.  It’s a comforting, restorative soup you can enjoy for breakfast, lunch or dinner.




  1. Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, broccoli stems, and salt, and sauté until softened, about 10 minutes.
  2. Add the parsnips and garlic and stir.
  3. Add the broth and simmer for 20 minutes until the parsnips are soft.
  4. While the broth is simmering, put a steamer basket into a pot with 1-inch of water. Bring the water to a simmer, add broccoli florets, cover, and let steam 3-4 minutes, until the broccoli is bright green and just tender.
  5. Set aside 1 cup of nice looking small florets for garnish.
  6. Transfer the soup to the blender. Add the broccoli florets that you’ve steamed, the coconut milk and the dill. Pulse until the florets are incorporated, but still chunky.
  7. The soup should be thick; if it’s too thick, add 1/2 cup water or stock to thin to your desired consistency.
  8. Return the soup to the pot, stir in the lemon juice and taste to adjust salt.
  9. Serve topped with the reserved broccoli florets, a sprinkle of chopped dill and a little black pepper.


Nutrition information is with ghee and homemade chicken bone broth.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Paleo, Gluten Free, Dairy Free, Nut Free, Vegan, Whole30