broccoli goat milk smoothie

Broccoli Goat Milk Smoothie

I don’t remember how I ended up buying a can of dry goat milk a few years back, but I’m pretty sure it had something to do with all those baby goats in pajamas that reigned the internet a few years back. At any rate, I now keep goat milk around from time to time because it adds a distinct flavor to dishes, and there are times nothing else will do. For Broccoli Goat Milk Smoothie, you could use buttermilk, but goat milk is the winner. Goat milk pairs really well with broccoli … like baby goats and pajama parties. 

Jump to Recipe

Why did I create this smoothie? Winter. Once the cold weather rolls in, I begrudgingly give up the cold smoothies that net me a serving or two of fruit in the mornings. This year, I wanted to try warm smoothies, and vegetables made more sense than fruit. The bag of broccoli had announced itself every time I opened my freezer door for the past 3 months might also have had something to do with it. Broccoli is one of those super foods I don’t like to eat as much as I’d like to like to eat it. I’m also not a fan of the stalks, which are perfectly good to eat. 

Vitamix to the Rescue!

This fall, I (finally) bought a Vitamix blender after holding out a decade. I wish I had not been so patient. I use it at least three times a week and am happy with my investment thus far. For smoothies, I use the soup setting on my blender, and in under 10 minutes I have a hot smoothie and enough left over to last most of the week. Yay! 

No Vitamix? No worries. You just need a little patience: heat it up on the stovetop before blending.

To Bleat or Not to Bleat….

I use Meyenberg Goat Milk. You can reconstitute it beforehand or simply add the wet and dry ingredients into your blender. As I said earlier, you can substitute buttermilk, but it will have a different flavor. For a vegan version, sub out with a soy milk or other non-dairy milk that is not very sweet.

About Broccoli Goat Milk Smoothie

In addition to goat milk and broccoli, this hot smoothie calls for vegetable stock; add kombu and portobello mushroom stems to it for a great flavor combination. You can scale down to a single serving if you like. I make a full batch, then pour it into mason jars. Any pourable storage will work, so long as it’s air tight. If you want to make this a soup, just drop in some steamed broccoli, or maybe some zucchini cubes.

“Whatever gets your goat gets your attention. Whatever gets your attention gets your time. Whatever gets your time gets you. Whatever gets you becomes your master. Take care, lest a little thing horn in and get your goat.”

― William Arthur Ward

Broccoli Goat Milk Smoothie

What's better than baby goats in pajamas? A warm broccoli goat milk smoothie!
Course Breakfast, Snack, Soup
Cuisine American
Keyword broccoli, broccoli soup, cook ahead, eatyourvegetables, gluten free, goat milk, hot smoothie, low sodium, quick and easy, quick food, simple, simple ingredients, smoothie, snack, vegan option, vegetable stock, vegetarian, Vitamix
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 10 minutes
Servings 6 cups
Calories 77kcal


  • 12 oz. broccoli
  • 2 C vegetable stock
  • 2 C goat milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder


Vitamix (with soup setting)

  • Combine all ingredients in blender and select soup setting.


  • Combine all ingredients in a sauce pan or microwavable dish and heat through.
  • Blend until smooth.


Serving Suggestions
Pour in a soup mug or thermal cup for a warm smoothie, or serve as a soup. Great snack, too! 
  • The blender may add a lot of air into the beverage; simply skim off foam into container before serving.
  • Store in refrigerator in an air-tight container. Best in pour-friendly containers, such as canning jars.
Recipe Links
Vegetable Stock


Serving: 1cup | Sodium: 253mg | Calcium: 137mg | Vitamin C: 52mg | Vitamin A: 515IU | Sugar: 5g | Fiber: 2g | Potassium: 351mg | Cholesterol: 9mg | Calories: 77kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 4g | Protein: 5g | Carbohydrates: 8g | Iron: 1mg