Cream of Broccoli Soup with Coconut Milk
User Reviews
4.7
36 reviews
Excellent
Cream of Broccoli Soup with Coconut Milk
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Make this cream of broccoli soup with coconut milk, spinach, and basil; it's simple, delicious, and ready in about 30 minutes.
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Ingredients
- 1 small onion
- 1 large garlic clove
- 1 inch ginger 2 cm
- 1 small red chili or ½ teaspoon red chili flakes, to taste
- 1 medium to large potato 1 medium to large potato, 200 g/ 7 oz
- ½ head of broccoli about 250 g/ 9 oz, Note 1
- 1 tablespoon coconut oil or olive oil
- 2 cups vegetable broth 500 ml
- ½ can coconut milk 200 g/ 7 oz
- 9 oz frozen spinach defrosted and drained, 250 g, Note 2
- 15 large basil leaves
- 1 tablespoon lemon juice freshly squeezed
- fine sea salt and freshly ground black pepper
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Instructions
- Prepare vegetables: Chop the onion finely. Grate the garlic and the ginger. If using fresh chili, chop it very finely as well. Peel the potatoes and cut them into cubes. Cut the broccoli stem into cubes Keep potatoes and broccoli stem separated from the onions, chili, and ginger. Divide the rest of the broccoli into florets, but keep them separated from the broccoli stem and the potatoes.1 small onion + 1 large garlic clove + 1 inch ginger/ 2 cm + 1 small red chili + 1 medium to large potato + ½ head of broccoli
- Saute onions: Heat the coconut oil in a medium pot. Add the onion, garlic, ginger, and chili and stir for about 3 minutes. Add potatoes and broccoli stem and stir for about 2 minutes. 1 tablespoon coconut oil
- Simmer vegetables: Add the vegetable stock. Bring to a boil and cook on medium-low heat for about 8 minutes or until the potatoes are almost done.2 cups vegetable broth/ 500 ml
- Simmer broccoli soup: Add the coconut milk and the broccoli florets. Cook for about 5 more minutes until all the vegetables are soft. Add the defrosted and drained spinach or the chopped fresh spinach. Stir until wilted, about 2 minutes. ½ can coconut milk + broccoli florets + 9 oz frozen spinach/ 250 g
- Add basil leaves and lemon juice.15 large basil leaves + 1 tablespoon lemon juice
- Blend the soup with an immersion blender (Note 3). Adjust the taste with salt, pepper, and more lemon juice, if necessary.fine sea salt and freshly ground black pepper
Equipments used:
Notes
- Frozen broccoli is ok, too.
- If using fresh spinach, you will need about 14 oz/ 400 g. Chop it and add it to the soup. Let it wilt in the soup, then continue with the recipe.
- Blender: For safety, it's best to use an immersion blender when blending hot soups. If you use a countertop blender, follow these precautions: Allow the soup to cool slightly and blend it in batches, filling the blender only halfway. Secure the lid tightly, cover it with a cloth, start blending on low, and gradually increase the speed.
Nutrition Information
Show Details
Serving
1/4 of the soup
Calories
233kcal
(12%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Sodium
730mg
(30%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1/4 of the soup | |
| Calories | 233kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 730mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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