Vegan Coconut Cream Broccoli Soup
Total time45 min
Prep time15 min
Cook time30 min
4.5(12)
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Learn more āIngredients
4 servings
- 2 tbsp coconut oil
- 1 large leek, white and light-green parts only, thinly sliced and rinsed
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 1 lb broccoli florets (about 5 cups), cut into roughly equal pieces
- 1 medium zucchini, roughly chopped
- 3 cups bone broth, homemade or aip-compliant brand
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1ā2 tsp coconut cream, for drizzling (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5ā6 minutes.
- 2
Add the garlic, turmeric, and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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