Gluten Free/ Low Carb/ Paleo/ Soups/ Vegan/ Vegetarian

Broccoli and Coconut Milk Soup

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!

INGREDIENTS

2 tblspns coconut oil

1 head of broccoli, cut into florets

1 onion, chopped

1 bayleaf

2 garlic cloves, chopped

1 cup vegetable stock

1 tin of coconut milk (equal to about 2 cups)

salt and pepper.

broccoli and coconut milk soup

METHOD

  • 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!

broccoli and coconut milk soup

Serves 4

Nutritional Info per serving – 310 Calories, 31g Fat, 4g Protein, 9g Total Carbs, 2g Fibre, 7g Net Carbs

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