Cream of Broccoli Soup with Coconut Milk
Cream of broccoli soup with coconut milk
This new broccoli soup recipe has a creamy secret. Use gold potatoes to help thicken it. This allows you to use a lighter coconut milk with way less fat. Of course, if you prefer a full fat version of your favorite coconut milk,that’s fine too.
You’ll need:
1 tablespoon olive oil or coconut oil (I prefer coconut)
2 cloves of garlic, chopped
1/4 cup diced onion
1 inch of fresh ginger, peeled and chopped
1 tsp. gluten-free curry paste to taste or 1 tsp. curry powder
5 cups fresh broccoli, rough cut
3 cups of peeled diced gold potatoes
Fresh water, as needed
Sea salt and ground pepper, to taste
A handful of fresh parsley, roughly chopped
1 cup coconut milk
Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, ginger and curry paste (this seasons the oil). Add in the cut up broccoli and gold potatoes. Add just enough water to cover the vegetables- not too much. You can always thin the soup later.
Add the chopped parsley. Season with sea salt and fresh pepper, to taste.
Bring the vegetables to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook for twenty minutes or so, until the potatoes are fork tender.
Remove the pot from the heat. Use an immersion blender to puree the soup.
Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don’t boil the pureed soup).
