• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Light Coconut and Broccoli Soup

    Creamy and sweet with a bit of heat thanks to a touch of jalapeño, this Light Coconut and Broccoli Soup is a healthy and dairy-free way to enjoy a rich and satifying soup.


    Ingredients
    2
    large heads broccoli
    1 1/2
    tablespoons
    coconut oil
    1
    shallot, sliced
    1/2
    finely chopped jalapeño
    3
    cloves
    garlic, minced
    1
    tablespoon
    grated ginger
    1/8
    teaspoon
    red pepper flakes
    4
    cups
    vegetable broth
    1 1/2
    cups
    coconut cream
    Directions
    Remove the florets from the heads of broccoli and set aside. Peel off the outer layer of the broccoli stalks with a vegetable peeler or knife and roughly chop the tender stalk.
    Melt the coconut oil in a large pot set over medium heat. Add the shallot and cook, stirring until transparent and tender.
    Add the jalapeño, garlic, ginger and red pepper flakes. Cook until garlic is tender and crisp on edges.
    Add the broccoli florets and chopped stems to the pot. Cook, stirring until the broccoli is bright green; add the vegetable broth.
    Bring the soup to a simmer and continue to cook until the broccoli is fork tender. Remove from the heat.
    Transfer soup to a blender and blend until smooth. Return the soup to the pot and add the coconut cream. Stir to combine. Simmer for 1 minute.

    The base number of servings for this recipe is 4
    OK

    Categories 

    SoupVegetarian

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