AIP Friendly Broccoli Soup with Coconut Milk
This velvety green soup is exactly the kind of comforting, nourishing bowl you want on a healing protocol — rich, deeply flavorful, and completely free of grains, legumes, nightshades, and dairy. Full-fat coconut milk gives it a luxurious, creamy body without any cream, while bone broth adds a savory depth that makes it feel genuinely satisfying rather than like a compromise. Grated ginger, turmeric, and garlic build a warm, fragrant base that smells incredible as it cooks, and the leek brings a gentle sweetness that rounds everything out beautifully. Both the broccoli florets and peeled stems go into the pot, so nothing is wasted, and after a quick simmer they blend down into a silky-smooth texture that's hard to believe is this simple. A bright squeeze of fresh lemon juice at the end lifts the whole thing and keeps it from feeling heavy. This recipe makes four servings, so it's a smart one to prep at the start of the week when you want something wholesome ready to go.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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