Barley Free Broccoli Soup with Coconut Milk
Total time45 min
Prep time15 min
Cook time30 min
4.7(14)
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Learn more āIngredients
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
- Ā½ 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 5ā6 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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