Creamy Broccoli, Potato & Coconut Soup
A super healthy, nutritious, filling soup, loaded with broccoli, and a breeze to make too! Potato thickens the soup, controls blood sugar and reduces heart disease. And broccoli, the star of the show, has a high fibre content which aids in digestion, promoting a healthy gut. Creamy broccoli, potato & coconut soup is vegetarian but can be modified to suit a vegan diet by substituting the butter with coconut oil.
Equipment
- 1 soup pot with lid
- 1 spatula
- 1 garlic press
- 1 vegetable peeler
- 1 medium mixing bowl
- 1 paring knife
- 1 chopping knife
- 1 cutting board
- 1 strainer
- 1 small food processor optional but helps to dice onions quickly
- 1 immersion blender
- 1 set of measuring cups
- 1 set of measuring spoons
Ingredients
- 1 large onion diced
- 4 cloves of garlic crushed
- 2 stalks of celery chopped thin
- 1 large potato (or use 3/4 cup mayo instead or try using both potato and mayo for the creamiest soup) cubed small
- ½ cup coconut cream
- 2 tbsp olive oil or coconut oil
- 1 tbsp butter or use more coconut oil or olive oil
- ½ lime about2 tbsp squeezed
- 2 small heads of broccoli cut into bite sized pieces
- 6 cups mushroom broth you can use vegetable or chicken broth or a combo of the 3
herb & spice blend
- 1 tsp cumin powder
- 1 pinch of chili peppers
- 2 bay leaves
- ½ tsp italian seasoning
added spices & herbs
- ½ tsp salt to cook onion and more later for soup. Amount depends on your taste.
- ¼ tsp pepper or more depending on taste
Instructions
- Wash and prep all veggies
- Cook the onion in coconut oil or olive oil and 1/2 tsp salt for 5 minutes. Cook on low-medium heat.
- Add 1 tbsp butter to the onions , melt it and add the 1st spice/herb blend. Turn the heat to medium and toast the spices for 2-3 minutes.
- Toss in celery and potato. Cook up to 10 minutes.
- Add the broccoli and cook for an additional 5 minutes. If needed, add some more butter.
- Add mushroom or vegetable broth. If you aren't vegetarian or vegan, you can opt to use chicken broth.
- Bring the soup to a boil. Then turn the heat down to a simmer and cook for 15-25 minutes (till veggies are soft enough to blend). Add salt and pepper to taste.
- Remove from heat, take out the bay leaves add the lime juice and puree the soup. If adding mayo, temper it first and blend it in now.
- Add the coconut cream and puree some more.
- Top with fresh or dry parsley, shredded white cheddar cheese (optional) and croutons (optional) or green onions (optional)
Notes
- You can leave out the potato and use 3/4 cup of mayo instead to thicken the soup or use both for the creamiest & smoothest soup with a nice bit of tanginess. It's honestly so damn good!! I add mayo to a lot of my soup recipes.
- Coconut cream can be substituted with whipping cream. Or you can use a little extra mayo and skip the cream altogether.
