Winter. With its distinct lack of sun coupled with short days, staying motivated to put healthy things on our forks (and in our spoons, as it were), is not the only challenge we face. We may be compelled to make healthy choices, but getting there sometimes seems like an insurmountable task, with giant grocery lists and hours of chopping. But fear not: We’ve got your answer right here with this Creamy Coconut Broccoli Soup.
And don’t krinkle your noses at us. Read on and see this recipe indeed calls for frozen broccoli. But wait. Frozen food is processed and pretty much poison, right? Nope! In fact, having a couple of bags of veggies stashed away in the freezer can be your saving grace! Frozen veggies are picked and processed at the peak of their freshness and then flash frozen super quick so they are convenient and still very nutrient-dense! In some cases, frozen vegetables may even contain superior nutrition than the fresh ones that were picked months ago and trucked in from thousands of miles away. They are pretty much the best thing ever, so grab some next time you’re out shopping – you never know when your body is going to need something green and the only thing you have in your house that fits the bill is a cactus!
Creamy Coconut Broccoli Soup
Today is a pretty big day in football, and with precious little time to spare for weekday food prep., this soup is just the ticket! Want to add some protein? Go for it! White beans would be excellent, as would any cooked protein. Simply throw in at the end and simmer until heated through. If you’re gluten-free and using store-bought vegetable stock, just make sure to look at the ingredient label…gluten hides in all kinds of funny places.
500g frozen broccoli (substitute fresh but frozen is more convenient)
1 medium white onion – diced
1 celery stalk – diced
1 carrot – diced
3 cloves garlic – roughly chopped
1 medium Japanese yam – cubed
1 bay leaf
1 L all-natural vegetable stock – preferably homemade
300ml full-fat coconut milk
3 tbsp coconut oil
Salt and pepper
Toasted pumpkin seeds (for garnish)
Fresh cilantro (for garnish)
Sliced fresh chili (for garnish)
In a large, heavy-bottomed stockpot or Dutch oven, heat 2 tbsp coconut oil. Add onion, celery, carrot and bay leaf. Season with a pinch of salt and sauté for 12-14 minutes or until vegetables have softened and become translucent. Add garlic and sauté for an additional 90 seconds.
Deglaze with coconut milk and bring to a steady simmer for 5-6 minutes.
Add vegetable stock, broccoli, yams and a pinch of salt and pepper. Bring to a steady simmer and cook until the vegetables have softened and become fork-tender (approximately 14-16 minutes).
Purée the soup with an immersion blender until creamy and smooth. Alternatively, transfer soup to a blender or food processor and purée, ensuring to take the plug out of the blender top to let steam escape. Taste for seasoning and adjust accordingly.
Ladle into individual serving bowls, garnish with a drizzle of coconut milk, toasted pumpkin seeds, fresh coriander and sliced chili peppers for added heat.
Ronny Joseph of Primal Gourmet has created this recipe for Creamy Coconut Broccoli Soup for us to whip-up when we need healthy and cozy eats in a flash! If you’re looking for healthy paleo recipes for foodies, make sure to check out his website cookprimalgourmet.com and follow him on Instagram @primal_gourmet!