Indian Broccoli Soup (Instant Pot & Stovetop)


An Indian spiced broccoli soup that you can make on the stovetop or in an instant pot! This soup is vegan, made with broccoli, coconut milk, curry leaves, and a few spices.

Indian Broccoli Soup

We are giving broccoli soup an Indian makeover! But before we talk about this Indian style broccoli soup, I have to tell you how excited I am. Tomorrow, Roby and I will celebrate our ONE YEAR wedding anniversary! I’m clearly still in the “honeymoon stage” of marriage, so please excuse the gushing. It’s just that, I feel like our weddings were just yesterday. I say weddings because we had two… in one day. It was so wonderfully chaotic. I was actually an hour late to our second wedding. It really wasn’t my fault though! I had like 30 pounds of Indian jewelry and a million safety pins that took forever to take off from the first wedding.

Join me as I reminisce! Here’s how our special day went. So, on October 5th of last year (2012), we had a Sikh ceremony in the morning followed by langar (lunch).

Sikh Wedding

Then, I had maybe two hours to change my outfit, hair and makeup for the next wedding – a Keralite Catholic wedding.

Catholic Wedding

Do you see how different I look? THAT takes time. I remember being so worried Roby would be mad at me for being late to our (second) wedding, but he wasn’t mad… just stressed out lol. He was happy to finally see me when I did walk down the aisle. The good thing is we were already married, so it’s not like he was worried about me standing him up at the altar.

It was such a happy day – I don’t think I’ve ever smiled so big in my life. Roby doesn’t seem quite as happy as me in the picture below, but I assure you, he was (I think, lol).

pure happiness.

Our families are from different parts of India (mine is from the north, his family is from the south) and they practice different religions so there were several customs that we took part in throughout the week. We had a sangeet, mehndi (henna), rehearsal dinner, and a few other smaller events. Anyone who thinks Greek people have big weddings should attend a week-long Indian wedding. It was a stressful week, but on the day of, everything was absolutely perfect (minus the whole me being an hour late to our second wedding, lol).

Here’s one of my favorite pictures from our reception. It was taken during our first dance. Roby totally looks like a Bollywood star, right?

wedding reception

Okay, now back to this Indian-style broccoli soup. I almost forgot about the reason for this post!

Broccoli isn’t a commonly used vegetable in Indian cuisine as it’s not native to the area. This soup is a nice way to *marry* broccoli with Indian spices. If you like broccoli soup and Indian food separately, then I’m sure you’ll love them together in the form of this soup!

It’s the perfect thing to sip as you take a trip down memory lane.

Indian Broccoli Soup

Indian Broccoli Soup

Indian Broccoli Soup

Indian Broccoli Soup

5 from 3 reviews
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Servings 4 -5
Cuisine Indian


  • 1 medium to large broccoli approx. 1 pound, stem too!, roughly chopped
  • 1 tablespoon coconut oil
  • 1 teaspoon black mustard seeds
  • 1 onion roughly chopped
  • 10 curry leaves
  • 1 Serrano pepper or green chili roughly chopped
  • 3 large garlic cloves roughly chopped
  • 1- inch knob ginger roughly chopped
  • 4 cups broth vegetable or chicken
  • 1 ½ teaspoons salt to taste
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne optional
  • 1 13.5 oz can full-fat unsweetened coconut milk


Instant Pot

  • Chop up the broccoli and stem. Remove the tough/woody bottom portion of the vegetable.
  • Press sauté, add coconut oil and when it melts add mustard seeds. Once the seeds begin to splutter, add the onions, curry leaves, green chili, and stir-fry for 7-8 minutes or until the onions begin to brown.
  • Add garlic and ginger and stir-fry for 2 minutes, then add the remaining ingredients except for the coconut milk to the pot.
  • Secure the lid, close pressure valve and cook for 1 minute (the pressure cooker will take several minutes to reach pressure before it begins to count down).
  • Naturally release pressure.
  • Use an immersion blender to blend the soup in the pot (or if using a blender, blend and pour the soup back into the pot)
  • Press sauté, add the coconut milk and cook for 3-4 minutes, or until heated through.


  • Chop up the broccoli and stem. Remove the end or any tough/woody portion of the vegetable.
  • In a dutch oven (or heavy-bottomed pot), add coconut oil and mustard seeds. Once the seeds begin to splutter, add the onions, curry leaves, green chili and a pinch of salt.
  • Saute until the onions turn golden and then add garlic and ginger.
  • After a couple minutes, add broccoli, spices, broth to the pot.
  • Bring it to a boil then lower the heat and let it simmer for 20 minutes.
  • Use an immersion blender to blend the soup in the pot (or if using a blender, blend and pour the soup back into the pot)
  • Add the coconut milk to the pot, bring the soup to a simmer, then turn off the heat and serve.


You can top this with some (cheddar) cheese if you'd like an Indian broccoli cheese type of soup 🙂
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Elizabeth Tuohy says

    5 stars
    Ashley, I’m cheating because I haven’t made this yet. But I intend to and am sure I will like it as I do your other recipes. I just wanted to comment on your weddings and photos. Lovely and lovely again. You are kind to share your personal life. I am a newly retired grandma who likes to cook. In need of a hew challenge, I decided to explore Indian cooking. I have had such success following your blog/website. Of course, I check out other sites and books and videos. There is a lot to learn. But daily, I come back to your site to see how Ashley does it. Thank you for sharing your recipes, ideas, and stories.

  2. Joanna Sinos says

    Can I make this recipe in the instant pot? For how long do you recommend? Also, soup OR pressure mode? Thanks!

  3. Maneesha says

    5 stars
    Beautiful wedding pics! I love the soup! My husband especially enjoyed it! I shared your recipe for my mother, who loved it! We are going to use this as part of our Christmas appetizers!

  4. Linda says

    Made this for lunch for myself and my three kids today, also popped in a zucchini and a carrot…can never have too many veggies right 😉 and left out the chillies. They scoffed the lot! Served it with the nacho chips, which I also added kalonji seeds to! Amazing lunch. Thank you for such great recipes!

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