Friday, June 4, 2010

Creamy Broccoli Soup

2 heads of broccoli (or 2lbs, whichever is more)
2 cans coconut milk, full fat
1 small white onion
fresh tarragon
2 tbsp minced garlic
1/4 cup coconut oil
pinch of sea salt
1 tbsp black pepper

Put coconut oil in a large saucepan, turn heat on medium high. Add finely chopped white onion, garlic, tarragon (to taste), sea salt and black pepper. Saute until onions are a nice golden brown. You can even go as far as caramalizing the onions...this adds a nice flavor. Add 2 cans of coconut milk, turn heat to medium. Chop broccoli to desired size and add to soup. Simmer on medium low heat until broccoli is soft (about 15 minutes). If you have a good organic chicken stock, adding 1 cup of that would be absolutely delicious.

If you have a finicky eater, like I do, I put their portion in the food processor once it's cooked and puree until desired consistency - she will eat and actually enjoy it that way!


  1. this sounds amazing! can not wait to try it.

  2. Alright, just made this and I have never had coconut milk so not sure exactly what the outcome should have tasted like.

    What size coconut milk cans were used? (Mine were 13.5 oz so there was a ton of coconut milk but the soup was not thick).

    The resulting soup was also pretty white and not green like the picture.

    Would love to know the size of cans of coconut milk. Mine were the generic brand from whole foods.

  3. Nathan,
    Not really sure what happened with your soup. I use the same size (13.5oz) coconut milk that is really thick (not the watered down American variety).
    Perhaps using more broccoli would be helpful. Did you have the broccoli flavor in the soup? If not, add more. I hope this helps, since this soup is so delicious!

  4. Why does the recipe call for 2 cans but the directions say 3?

  5. Thanks for the notice....I made correction to instructions. :)

  6. I made this Sunday night for my girlfriend and I. Just in case it was a bust, I bought a roasted chicken to have as a side or fallback. I pureed it in her Cuisenart to make it less chunky. It turned out great and I'm not a soup person. I thought the chicken was a nice compliment also. It's definitely on my 'keeper' list. I added slightly more than a cup of stock as well to counteract the coconut flavor. I had no idea coconut milk was that solid.

    I'm not a real paleo nut because although I reserve them for weekends, I still like cheeses, breads and pastas way too much. I grated a little parmesan on top and served it with some toasted garlic filled bread.

    We were both happy with how it turned out.

  7. Awesome! I'm glad you were both happy with the way this soup turned out.

    Having the chicken as a side is a great idea, especially if this was eaten as a meal - protein makes this a perfectly balanced meal - way to go!

    Just so you know, I enjoyed cheese, breads and pastas considerably prior to Paleo (I grew up in Spain, where breads and cheese were on the table at EVERY meal!).
    After deciding to eat strict Paleo for 30 days, I couldn't believe the incredible changes in my physical health (and if you knew me, you would never think I would have needed to change my diet, since I was a competitive triathlete and thought I ate really well), the surge of energy, the amazing recoveries from training, no longer experiencing any GI issues before/ during/after my races AND, not to mention how LEAN I became - hello abdominals!
    I was feeling awesome and thought I would reintroduce some of the foods I wasn't eating - breads, pastas, dairy. The negative effects from those foods were immediate reminders of why I decided to try Paleo.
    Nowadays, I like my optimal health much more than bread, cheese and pasta. ;)

    Thanks for the input - I appreciate it!