The Albatross
VIP Member
Apparently I'm in soup mode... here's the second one for today. Serving with toasted ham & Swiss sandwiches for mom & mister. I added carrots.
Vegan Cream of Broccoli Soup with Coconut Milk
Ingredients:
Chop the onion finely. Grate the garlic and the ginger. If using fresh chili, chop it very finely as well. Peel the potatoes and cut them into cubes. Cut the stem of the broccoli into cubes as well. Divide the rest of the broccoli into florets, but keep them separated from the broccoli stem and the potatoes.
Heat the coconut oil in medium pot. Add the onion, garlic, ginger and chili and stir for about 3 minutes.
Add the vegetable stock, potatoes and only the broccoli stem. Bring to a boil and cook on medium low heat for about 8 minutes or until the potatoes are almost done.
Add the coconut milk and the broccoli florets. Cook for about 5 more minutes until all the vegetables are soft. Add the defrosted and drained spinach or the chopped fresh spinach. Stir until wilted, about 2 minutes. Add the chopped or torn basil leaves and the lemon juice.
Puree the soup in a blender or with an immersion blender. Adjust the taste with salt, pepper and more lemon juice or lemon grass, if necessary.
Vegan Cream of Broccoli Soup with Coconut Milk
Ingredients:
- 1 tablespoon coconut oil (or olive oil)
- 1 small onion white or yellow
- 1 large garlic clove
- 1 inch ginger peeled, sliced, stripped and minced
- ½ teaspoon red chili flakes, more or less to taste or 2 fresh chilis diced fine w/or w/out seeds for heat
- 17 fl.oz/ 2 cups vegetable stock
- 8 oz potatoes (1 medium to large potato) or frozen hash browns cubed
- Head of broccoli, about
- Can of coconut milk
- 8.8 oz frozen spinach, defrosted and drained or 14-16 ounces fresh wilted.
- 1 1/2 teaspoons basil
- 2 Tablespoons parsley
- 1 tablespoon fresh lemon juice or 1 teaspoon lemon pepper or 2 tablespoons lemon grass
- Salt & pepper to taste
Chop the onion finely. Grate the garlic and the ginger. If using fresh chili, chop it very finely as well. Peel the potatoes and cut them into cubes. Cut the stem of the broccoli into cubes as well. Divide the rest of the broccoli into florets, but keep them separated from the broccoli stem and the potatoes.
Heat the coconut oil in medium pot. Add the onion, garlic, ginger and chili and stir for about 3 minutes.
Add the vegetable stock, potatoes and only the broccoli stem. Bring to a boil and cook on medium low heat for about 8 minutes or until the potatoes are almost done.
Add the coconut milk and the broccoli florets. Cook for about 5 more minutes until all the vegetables are soft. Add the defrosted and drained spinach or the chopped fresh spinach. Stir until wilted, about 2 minutes. Add the chopped or torn basil leaves and the lemon juice.
Puree the soup in a blender or with an immersion blender. Adjust the taste with salt, pepper and more lemon juice or lemon grass, if necessary.
Last edited:
