Broccoli Soup
Servings: 4
Calories: 442kcal
Ingredients
- 4 broccoli crowns
- 1/2 yellow onion chopped
- 4 garlic cloves minced
- 1 can coconut milk
- 2 cups vegetable stock you can also use chicken stock
- 1 tbsp olive oil
- salt pepper to taste
- chopped parsley and/or sliced avocado for garnish optional
Instructions
- Cut off stems of broccoli and roughly chop into broccoli florets. Set aside.
- Bring a large saucepan to medium heat and add in olive oil. Next, add in the onions and garlic and sauté until soft (approx 1-2 minutes).
- Add the broccoli florets into the saucepan and stir, then add in coconut milk and stock and bring to a boil. Once boiling, put on lid and reduce heat. Let simmer for approx 5 minutes or until broccoli is soft. Remove from heat and let cool.
- Once cooled, use a hand blender to blend everything until smooth. You can also use a regular blender. Add in salt and pepper to taste. (Reheat when serving.)
- Garnish with chopped parsley and/or sliced avocado (optional).
Nutrition
Calories: 442kcal | Carbohydrates: 47g | Protein: 19g | Fat: 26g | Saturated Fat: 19g | Sodium: 684mg | Potassium: 2163mg | Fiber: 16g | Sugar: 12g | Vitamin A: 4038IU | Vitamin C: 545mg | Calcium: 312mg | Iron: 8mg