Creamy Broccoli Soup with Coconut Milk

February 16, 2016




2 tablespoons coconut oil

6 cups broccoli, chopped

1 cup kale or spinach, chopped

½ cup onion, chopped

1 garlic clove, chopped

2 cups chicken stock

1 cup coconut milk

Dash of nutmeg

Salt and pepper to taste




Heat a large sauce pot and add coconut oil. Then add onion, broccoli and kale or spinach. Stir on low heat for about 10 minutes. Add garlic and continue stirring. Then add chicken stock and cover. Allow pot to simmer for about 15 to 20 minutes. Add coconut milk and stir again. Cover pot and cook for 10 more minutes or until vegetables are transparent.


Take pot off of heat and cool for a few minutes. Add Salt, pepper and nutmeg to pot. Pour contents of the pot slowly into a food blender and blend until mixture is smooth. Additional chicken stock can be added if needed to thin the soup.


Reheat soup when ready to serve. The soup can be stored in containers and frozen for a quick healthy meal later.


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