Low Sodium Broccoli Soup with Coconut Milk

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Broccoli Soup with Coconut Milk

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large leek, white and light-green parts only, thinly sliced
4 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp ground turmeric
1 lb broccoli, cut into florets, stems peeled and chopped
1 medium zucchini, roughly chopped
3 cups bone broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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