Coconut-Curry Broccoli Soup
Prep Time
10 minutes
Prep Notes
I recently went to a lecture by holistic nutritionist Elissa Goodman who is known for her soup cleanse and I was inspired to get more veggies in my diet via soups. I had tried a delicious broccoli soup last week but I wanted to see if I could make a vegan version of by subbing out the dairy for plant-based ingredients while still keep the creamy texture of the soup. So I used yams, pinenuts and coconut milk, all healthier plant-based ingredients that made the soup creamy without the inflammatory dairy. I added some curry and ginger to give it a thai-inspired twist and it turned out so good! I was even able serve it to my boys with the addition of some croutons.
Cooking Time
20 minutes
Yields
10 servings
Ingredients
Ingredients:
1 can of light coconut milk
3 tb. olive oil
2 bags of riced broccoli (30 ounces each)
1/2 cup of each of the following: chopped onions, celery and carrots (or to save time grab a mirepoix from Trader Joe's)
1/2 cup of dry roasted pinenuts
3 cloves garlic (minced)
1 yam (boiled)
2 cups of water
1 Tb. of curry
1 Tb. ginger powder
4 cups vegetable broth
salt and pepper to taste
Directions
In a large pot, on medium heat saute riced broccoli, onions, celery and carrots with olive oil and garlic until soft, stirring frequently (about 7-8 minutes)
Add pinenuts, yam and seasonings.
Add coconut milk, and vegetable broth.
In batches, blend all ingredients until they have a creamy consistency.
Put pureed soup back in pot, and add 2 cups of water.
Bring to a boil and then let simmer for about 5 minutes.
Add salt and pepper to taste.
Serve and enjoy!
