Looking for a creamy, tasty, healthy, vegan soup for a cold winter day? It is super easy to make and delicious!!!
~ Vegan & Gluten-Free ~
Ingredients:
2 tbsp avocado oil or grape seed oil
2 medium heads broccoli, chopped into medium pieces
1 small yellow onion, chopped
3 cloves garlic, diced
1 400ml can organic coconut milk or coconut cream
1 1/2 cups water (or more if you like a thinner soup)
2 cubes organic vegetable bouillon
2 green onions, diced
1/2 cup walnuts, lightly roasted in frying pan
salt & pepper to taste
In a large wok or frying pan over medium heat cook onions in oil until translucent, add 3/4 of the chopped broccoli and continue to cook for another 5 minutes. Add garlic and cook for a few more minutes. Add coconut milk, water, and bouillon cubes. Simmer until broccoli dente. Pour into blender (probably in 2 separate portions depending on your blender size) and blend until creamy. Pour back into wok or pot and add the rest of the broccoli and simmer for another 5-10 minutes until newly added broccoli is bright green and el dente. Add salt and pepper to taste. Serve and garnish with green onion and roasted walnuts.
Serves 4-6
Prep & cooking time:
Prep ~ 10 minutes
Cooking ~ 20 minutes
Total time ~ 30 minutes
Power foods:
Broccoli
Phytonutrient rich broccoli is a huge supporter of the detoxification process that happens in the liver. Our toxic load is unfortunately increasing due to exposure to pollution, pesticides, preservatives, household chemicals, chemicals in beauty products, stress, etc. So our liver is working harder and harder to minimize the affect these toxins have on our body. To help with the detoxification process, increasing your intake of this amazing vegetable can help lower your risk for cancer and other life threatening diseases. Broccoli is rich in vitamin C and K. (To read more on these vitamins see my nutrition facts pages).
Embrace broccoli as a staple vegetable in your diet...if you haven't already!!!!!
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