Cream of Broccoli Soup

By mjensen

Soup

Ingredients

• 1 small yellow onion, chopped
• 6 cloves garlic, minced
• 2 sticks celery, chopped
• 2 leeks, chopped
• 2 white sweet potatoes, peeled and cubed (about 4 cups)
• 1 head broccoli, cut into bite-sized pieces (about 3 cups)
• low-sodium chicken broth
• 3/4 cup full-fat coconut milk (canned)
• freshly ground black pepper, to taste
• potassium salt, to taste (or omit)
• 1 can (14 oz/398 ml) no-salt navy beans, drained and rinsed

Preparation

Step 1

1. Combine onion, garlic, celery and leeks in a pot and add a splash of low-sodium chicken broth. Sautee in broth until vegetables become tender.

2. Add sweet potato, broccoli, pepper and enough chicken broth to nearly cover vegetables (about 1 in. below vegetables). Cover and bring to a boil, then simmer until vegetables are fully cooked, about 20 - 30 min.

3. Use an immersion blender to puree vegetables until completely smooth. Add in coconut milk and navy beans and stir to combine. Taste, and season accordingly.