Broccoli, Corn and Coconut Milk Soup
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 196
- Total Fat
- 12
- Saturated Fat
- 10
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 815
- Total: 1 hr
- Active: 1 hr
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
- 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.
- 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).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with salt and pepper as needed.
- 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.