Light Coconut Cream Broccoli and Barley Soup Recipe -
Light Coconut Cream Broccoli and Barley Soup Recipe

Light Coconut Cream Broccoli and Barley Soup

Recipe by  

"This refreshing light cream soup is chock-full of yummy flavors! I was inspired to add the barely for fiber and substance, and the low-fat coconut milk is a tasty change. Super easy to make. The flavor is refreshing, too!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Drain and set aside.
  2. Melt the butter in a large pot over medium heat. Stir the onion and celery into the melted butter, place a cover on the pot, and cook until tender, about 5 minutes. Add about half the garlic. Season with the black pepper, red pepper flakes, sea salt, and nutmeg. Return the cover to the pot and cook another 5 minutes.
  3. Stir the broccoli, vegetable stock, and remaining garlic into the mixture and bring to a boil. Return the cover to the pot, reduce heat to medium, and cook another 15 minutes, stirring once. Remove the pot from heat.
  4. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the blender lid with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can puree the soup with a stick blender directly in the pot.
  5. Return the soup to medium-low heat. Stir the coconut milk, 2% milk, and barley into the pureed soup; cover and cook until hot, 5 to 8 minutes. Ladle into bowls and top with Asiago cheese and parsley to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2010

FABULOUS!! I really appreciated the previous reviews re the pepper. I'm one who follows recipes to the letter, and I likely would have added the amt of pepper called for, so my thanks to the previous reviewers for alerting me. I added the amt of pepper I would normally use in any recipe and the soup came out perfect. I LOVE this soup and it will definitely become a staple in my meal rotation. Great job!! Thank you so much!

Most Helpful Critical Review
Jul 06, 2010

Too much pepper by far! You can taste a brilliant soup hiding beneath a vicious layer of pepper here. I will make this again with a fraction of the pepper, but I used less than the prescribed amount and am kicking myself for not going with my instinct. Dangit!

Dec 07, 2010

Way, way WAY too much pepper! I think this recipe would be delicious if we hadn't completely overdosed it with pepper. Two tablespoons means you can almost not taste anything else about it, unfortunately. We are going to try to make it again, this time with perhaps 1 or 1/2 teaspoon pepper to start, since you can always add more if needed once it's been served. Definitely cut down on the pepper, did I mention that? : )

Aug 16, 2010

This should be renamed Pepper Soup! I cut down the amounts of both the black and red pepper, and it wasn't enough! I added carrots to make up for the broccoli that I didn't have, and left out the butter entirely. I'll try this again without any pepper!

Oct 21, 2011

Hubby says this is the best vegetarian soup he's ever had! I substituted buckwheat for the barley and earth balance margarine for the butter due to allergy concerns. Per other reviews, I used 2 teaspoons black pepper and 1 teaspoon red pepper flakes - that worked out perfectly. Didn't have celery or onion so I left those out and substituted 1 T. onion powder for the onion. Excellent soup! It would probably taste even better with the celery and onion. :) Oh, and I used full fat coconut milk and 3.25 cups water with 1/4 t. red miso instead of the vegetable broth.

Sep 07, 2010

I did not really care all that much for this soup. The flavour was rather not to my liking, and there was just something about it that did not sit well with me. I will not be making this again. It is edible, but nothing more. I am, however, glad I tried it- the idea is good.

Aug 02, 2010

I just made this yummy soup and it is realy good. I didnt have coconut milk so i just some creamed coconut i had and it works just fine!

Jul 07, 2010

The pepper quantities are definitely typos: Should be TEASPOONS, not tablespoons. Yummy soup. I'd hoped for more coconut flavor, but I think we used extra-extra broccoli (it's fresh and bountiful), which masked the coconut flavor. Will make this again!


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 1164 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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