Broccoli, Corn and Coconut Milk Soup

This creamy soup is loaded with broccoli and corn and has just a touch of coconut oil and milk. Its then garnish with toasted almonds and scallion.
Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4-6
Share This Recipe

Ingredients

2 tablespoons virgin or extra-virgin coconut oil

1/2 cup sliced scallions, white and light green only, dark green reserved for garnish

1 cup peeled and chopped potato

1 tablespoon peeled and chopped fresh ginger

1 medium garlic clove, minced

Kosher salt and freshly ground black pepper

3 1/2 cups low-sodium vegetable broth

2 cups broccoli florets

1 cup frozen corn kernels

1/4 to 1/2 cup coconut milk, plus more for drizzling (optional)

Toasted sliced almonds, for garnish

Directions

  1. Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and light greens and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  2. Add the broccoli and corn and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  3. Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with salt and pepper as needed.
  4. Serve hot sprinkled with almonds and sliced scallion greens and a drizzle of coconut milk if using. 

Cook’s Note

When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.