I winged this cream of broccoli soup and didn’t measure everything I put in. Just go with it. How badly can you mess it up?
At the end, I added some DF milk (Silk Almond Coconut Blend) and water to make it the consistency I wanted it, and herbs and salt to my taste. If you’re not sure how much of something to add, just a bit at a time. You can always add more later!
I also like quick and easy, so yeah, I used frozen and canned vegetables. I may use more fresh from my garden in the summer.
I chose the ingredients below to accommodate my allergies. You may want to use onion or garlic, or spicier spices, cream, etc. However, I thought this was delicious and I can’t wait to make it again!
I admit, I did overeat this because I liked it so much.
Cream of Broccoli Soup
My odd version of cream of broccoli soup, done the Lisa way.
Ingredients
- 1/3 bag frozen broccoli
- 1 can premium coconut milk
- 1 can mushrooms – stems and pieces
- 1/2 bag frozen kale or mixed greens (approx. Can also use fresh.)
- 1 drizzle fermented coconut sap/soy sauce substitute (or Tamari)
- 2 Tbsp chicken bone broth powder
- dill
- basil
- 1 handful nutritional yeast
- Himalayan salt
- 1 pinch black pepper
- 1 Tbsp arrowroot flour
- Silk Almond Coconut Blend
- water
- avocado oil
Notes
If the can of premium coconut milk sounds too liquidy when you shake it, try putting it in the fridge for a few hours before using.
DIRECTIONS:
1. Lightly stir-fry the frozen broccoli in some avocado oil (however much you need according to the pan you’re using).
2. Add the lightly cooked broccoli to a Vitamix or similar high-powered blender/food processor.
3. Open the can of coconut milk. Poke a hole through the solid milk, if necessary, to allow the liquid underneath to pour out. Empty the liquid into the Vitamix and set aside the solid milk for later.
4. Purée the broccoli and coconut milk until fairly smooth. Set aside.
5. Strain and rinse the can of mushrooms and add them to the leftover avocado oil in the pot/pan.
6. Add a part bag of frozen mixed greens (kale, spinach, swiss chard – or whatever you have, and however much you like) to the pot/pan.
7. Add desired herbs, some Himalayan salt, and a drizzle of fermented coconut sap or soy sauce substitute to the pot/pan and stir-fry until lightly cooked.
8. If you’ve used a pan or wok to stir-fry, transfer ingredients to a large stainless steel pot.
9. Add in the solid coconut milk to the pot/pan and stir until melted over medium heat.
10. Add pureed broccoli to the pot and stir.
11. Gradually stir in 2 Tbsp of chicken bone broth powder.
12. Gradually stir in up to 1 Tbsp of arrowroot flour.
13. Gradually stir in a handful of nutritional yeast, some more of the herbs (whatever you like), some Himalayan rock salt, and a pinch of black pepper.
14. Add Almond Coconut Blend and some water to make it desired consistency.
You can make it as thick or liquidy as you like.
15. Keep stirring at medium heat or cover to avoid the soup exploding all over the stove as it boils. That makes a bit of a mess, as I found out, LOL.