When the weather is cold, it’s nice to comfort the soul with a bowl of warm soup. In fact, it’s a great idea to have an arsenal of soup recipes to choose from during the colder months. You don’t want to make the same soup every time it’s cold. For your taste buds’ sake, it’s a great idea to change up the flavor profile and ingredient list. For example, you can make a cauliflower leek soup or this detox broccoli soup.
It may seem like an odd choice to add coconut milk to this soup, but trust us when we tell you that it works. Coconut milk is a great soup base because it gives the soup a velvety, creamy texture without adding dairy. It also exhibits a unique flavor profile that blends well with numerous herbs and spices. It’s often used in curries, soups, and stews for that reason.
This soup is an excellent to consume after a day of heavy eating. You can consume this for lunch or dinner the next day to help improve digestion. The garlic, ginger, and onion are naturally rich in anti-inflammatory properties and help to calm an upset stomach. Lastly, this soup also calls for vegetable stock. Try your hardest to buy the type with no added sodium. If that variety isn’t available, get low-sodium vegetable stock instead.
- Prep Time:10m
- Cook Time:25m
- Total Time:35m
- Serves: 4 servings
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 tbsp. coconut oil
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 tbsp. freshly grated ginger
- 1/2 red chilli, finely diced
- 1 head broccoli, roughly chopped
- 1 (14 oz) can coconut milk
- 3/4 c low-sodium vegetable stock
Instructions
- Warm the coconut oil in a large pot over medium-high heat for 30 seconds and then add in the diced onion and cook until golden.
- Add a pinch of sea salt during the cooking process.
- Add the garlic, ginger, and chilli and cook for an additional two minutes, stirring occasionally.
- Throw the broccoli into the pot and stir for 30 seconds, seasoning with a pinch of sea salt.
- Pour the coconut milk and vegetable stock into the pot and allow the liquid to come to a low boil. Reduce the heat and then simmer for 20 minutes.
- Remove from heat and ladle the soup into separate bowls. Serve with optional herbs, nuts, an seeds.
