This broccoli and coconut milk soup is a bowl of creamy gorgeousness! This soup would also be suitable for anyone with a dairy intolerance with the use of coconut milk.
This soup is very easy to make and full of nutrition. Broccoli and coconut milk together pack a nutritional punch. Pair it up with a low carb roll and you have a hearty lunch!
A great comfort food for those cold evenings! Curl up with a bowl full of this soup to soothe your soul!
2 tblspns coconut oil
1 head of broccoli, cut into florets
1 onion, chopped
2 garlic cloves, chopped
1 cup vegetable stock
1 tin of coconut milk (equal to about 2 cups)
salt and pepper.
- Heat the coconut oil in a saucepan on a medium heat. Add the onion and garlic and cook for 7-10 minutes until soft.
- Add the broccoli, stock, coconut milk and bayleaf. Season to taste.
- Simmer for 15-20 minutes.
- Remove the bayleaf.
- Blend until smooth, using either a hand blender or blender.
- Slurp, eat and enjoy!
Nutritional Info per serving – 310 Calories, 31g Fat, 4g Protein, 9g Total Carbs, 2g Fibre, 7g Net Carbs