Creamy Garlic Broccoli Kale Rotini Soup

Veggie Rotini Soup

There are few things more comforting than a delicious hot bowl of soup! Try this comforting soup packed with fresh veggies and added texture and deliciousness from our Veggie Rotini. Recipe by @orchidsnsweettea_.

Prep Time: 10 minutes???
Total Time: 30 minutes


  • 1 (8 oz.) box Ancient Harvest Veggie Rotini
  • 1 large broccoli head, cut into small florets
  • 2 medium carrots, peeled + diced
  • 3 garlic cloves, minced
  • 1 medium red onion, chopped
  • 2 cups chopped kale, frozen or fresh
  • 2 celery stalks, diced
  • ½ cup full-fat coconut cream (I use Thai Kitchen)
  • 3 cups vegetable broth
  • 1 tsp sea salt
  • pinch of black pepper
  • 1 tsp dried parsley
  • ½ tsp dried basil
  • ½ tsp dried oregano


  1. Begin by cooking the veggie rotini al dente, according to packaging.
  2. Add 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.
  3. Add in the garlic and onions, and Sauté for 1-2 minutes until slightly softened and fragrant.
  4. Add the carrots, kale, broccoli, celery and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer for 10 minutes.
  5. Season and stir until well incorporated.
  6. Using a hand blender, blend everything until full smooth. **NOTE: if you don’t have a hand blender, carefully add the cooked veggies (along with 1 cup of the veggie stock from the pot) into a high-powered blender, blending until smooth and creamy.**
  7. Be sure to leave a few chunks of veggies in the soup for a nice texture. Add the cooked rotini and stir in to incorporate.
  8. Finally, stir in the coconut cream until creamy consistency is desired and let simmer for another 1-2 minutes. Remove from heat and serve immediately.
  9. Enjoy!