I’m already thinking chilly weather and soup season and wanted to change up my greens that I tend to eat daily. For some reason, it’s been a while since I’ve had broccoli and started craving it over the weekend. This soup was an a easy make for me and made enough for lunch yesterday and today. It’s nutritious, easy to make and you can freeze it for future lunches or dinners.
I love cooking with non-dairy milks and creams and LOVE that I get ZERO bad cholesterols in my diet. Only healthy fats for me (if only my mom would listen). Broccoli is also an amazing source of calcium (along with kale). Who needs dairy when we have our greens?!
Creamy Broccoli Soup
Makes about 8 servings (1 cup each)
1 medium yellow onion, diced
2 garlic cloves, minced
2 tsp olive oil
2 medium organic potatoes, scrubbed and diced
2 medium organic celery stalks, diced
7 cups organic broccoli, in pieces
2 cups veggie stock
2 cups unsweetend coconut milk
1 cup coconut milk (canned)
1 teaspoon dried basil
1 tsp rosemary
1/2 tsp chili flakes (or more if you like spice)
¾ teaspoon sea salt (to taste)
¼ teaspoon ground organic black pepper (to taste)
4 Tbsp nutritional yeast (found in health food stores – high in B12 and iron!!)
Saute onions and garlic in olive oil, until brownish and translucent, in a large soup pot.
Add potatoes, celery, broccoli, and stock to the soup pot. Bring to a simmer. Cover and cook over medium heat for about 10 minutes, or until potato chunks are tender when pierced with a sharp knife (do not overcook).
Transfer about 3 cups of the vegetables to a blender. Add 2 cups coconut milk, basil, rosemary, chili flakes and salt, and black pepper. Blend for about 60 seconds, or until completely smooth. Pour blended mixture into a clean pot.
Place remaining vegetables in blender along with the cooking liquid and 1 cup canned coconut milk. Blend vegetables until they are completely smooth or leave them slightly chunky, depending on your taste. I sometimes keep it chunky and sometimes I simply crave the smoothness of velvety smooth soup.
Combine blended mixtures, then stir in nutritional yeast. Heat gently, stirring frequently, until steamy. SERVE.
Note: If you add ½ cubed tofu (marinated and baked – yum!) to each serving, you will increase the calcium by 146 mg
(Per 1 cup serving)
Fat: 2.8 g
Saturated Fat: 0.4 g
Calories from Fat: 19%
Cholesterol: 0 mg
Protein: 4 g
Carbohydrates: 24 g
Sugar: 6 g
Fiber: 5 g
Sodium: 343 mg
Calcium: 187 mg
Iron: 3 mg
Vitamin C: 45 mg
Beta Carotene: 532 mcg
Vitamin E: 2 mg