Vegan Coconut Broccoli Soup

Updated: Jun 7, 2018



Straight from 101 Cookbooks | Serves: 8 cups | Time: ~20 min


Ingredients

1 14-ounce can of full fat #CoconutMilk 3 cloves garlic, smashed 1 large yellow onion, chopped 1 small serrano chile, stemmed and chopped (left this at the darn grocery store, subbed with Penzey's Bangkok Blend) 2 teaspoons fine grain sea salt 4 1/2 cups water 2-3 large heads of #broccoli (~1 1/2 lb.), cut into small florets 2-3 large handfuls of #spinach

Roasted almonds and green onion for garnish


Instructions

Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat.


When hot, stir in the garlic, onions, chile, and salt. Sauté for a couple minutes, just long enough for everything to soften up.


Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes.


Immediately remove the soup from heat and puree with an immersion blender. (I used a regular blender and returned to heat.) Add more water if you feel the need to thin the soup out. Taste and add more salt if needed.

(Blog suggested serving with tofu cubes, toasted almonds, and lots of scallions. I added scallions and had bread on the side.)


What I ate and drank today (4/22/2018)

64 oz of water

Half caf coffee

Egg and cheese breakfast taco

Peanut butter sandwich

Baby carrots with dip

Broccoli soup


Exercise

~2 miles of walking


What I ate and drank today (4/21/2018)

Not enough water

Beer

Decaf coffee

Egg, cheese and tomato croissant

Eggplant "sausage"

Cole slaw

Cheese pizza


Exercise

~1 mile of walking


What I ate and drank today (4/20/2018)

96 oz of water

Beer

Avocado pickles

Black olives

Peanut butter and basil sandwich

Grilled cheese


Exercise

~1 mile of walking

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