Thursday, March 3, 2011

Coconut Cream of Broccoli Soup

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Anyone who subscribed to my former soup newsletter-- or who reads this blog occasionally-- will know that at one time I was a HUGE FAN of organic coconut milk in soups. Today's soup is a re-run of your classic Cream of broccoli combination substituting coconut milk for dairy. You could also use rice milk (to keep it vegan) if you desire.  This soup was previously published in 2008 and has been one of the Most Popular Recipes on this site!

2 lbs. of fresh organic Broccoli
1 medium organic Onion, chopped
1 Bay Leaf
14 oz. organic Coconut Milk
Celtic Sea Salt to taste
Ground Nutmeg to taste
Filtered Water to cover

Cover Broccoli, Onion and Bay Leaf with Filtered Water in a large pot and bring to a boil. Turn down to simmer until broccoli is tender. Important: Discard Bay Leaf.

Carefully pour hot soup into the cannister of a Vita-Mix or other blender or food processor. Add Coconut Milk, Salt, and Ground Nutmeg.

Position the two-part lid securely. Begin with knobs set on Variable Speed and the lowest setting and progress up to the highest Variable speed. Flip into high for a few seconds until the soup is smooth and creamy.

☆Image by C. Malmquist, Flickr



Clara Mae said...

If you can't find coconut milk in your local shop, try making it from flake coconut--1 to 2 ratio, the smaller amount, coconut, and the larger, water. Add a little sea salt. Strain if you wish.

Cynthia said...

Great suggestion! I would look for organic coconut in that case (that's just me). I'll have to try this! THank you!

Anonymous said...

EEKS! Don't forget to remove the bay leaf FIRST! Bay leaves are not safe to eat -- Safe to soak the flavor from but then remove.

Cynthia said...

yikes-- thanks! I appreciate your catching this and sincerely hope no one blended up the bay leaf!