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
Black olives
Peanut butter and basil sandwich
Grilled cheese
Exercise
~1 mile of walking