Coconut Cream of Spinach and Broccoli Soup Recipe

By Bailey1_

Ingredients

• Makes 8, 1 cup servings
• 1 14-ounce can full fat coconut milk
• 3 cloves garlic, mashed with the flat of a knife
• 1 medium onion, chopped
• 1 teaspoon salt
• 3 1/2 cups water
• 1/2 pound frozen broccoli (whole or chopped)
• 1 pound frozen spinach (whole or chopped)

Preparation

Step 1

Makes 8, 1 cup servings

Open the can of coconut milk and scoop about 3 tablespoons of the thick cream. Place in large saucepan and heat over medium high with the garlic, onion, and salt. After the onion has softened, add the rest of the can of coconut milk, water, broccoli, and spinach and heat until boiling.

After broccoli and spinach have thawed puree the soup using an immersion blender or a regular blender. Blend until smooth.

Heat to hot and serve.