Creamy Broccoli Soup

A good creamy broccoli soup doesn’t really need any cream in it.

Trust me, when I say that you can make a thick and creamy soup that everyone will love and still keep it healthy.

The base of this soup comes together by sauteing onions, carrots and garlic and then simmering broccoli with veggie broth and coconut milk.

Once these veggies are fork tender, everything gets blended to make a fabulous creamy broccoli soup base without any cream.

And the flavor – SO MUCH broccoli with a gorgeous hint of garlic!

Creamy Broccoli Soup

1 tbsp. olive oil 

1 small onion, diced

3 cloves garlic, minced

1 carrot, peeled and chopped

1 celery stalk, chopped

3 cups broccoli florets

2-3 cups vegetable stock (more or less depending on how thick you like it)

1/2 cup full fat canned coconut milk

Optional: sprinkle of cayenne pepper and/or a dollop of coconut milk

Add olive oil into a pot and heat over medium heat. Add the onion, garlic, carrot and celery. Saute until tender, about 5-8 minutes. 

Add broccoli, vegetable broth and coconut milk. Stir mixture and simmer covered on low for 20-25 minutes. Place soup into a high speed blender and puree until smooth and creamy.

Place in bowls and garnish with a sprinkle of cayenne pepper and a dollop of coconut milk. Enjoy!