Cream of Broccoli Soup Recipe with Coconut Milk

An easy, creamy broccoli and potato soup that is vegan and gluten-free.

It's hard to not worry these days, I know. Epic snow storms dumping the white stuff without mercy- again. Students and protesters in Cairo risking life and limb for political change. Anderson Cooper- our lovely Silver Fox-  getting punched in the face by pro-Mubarak thugs. Where will it all lead, I ask you?

It's mighty tough for a sensitive soul prone to worry to cope with all this mishegas. To find a little comfort in this volatile atmosphere. That is why I am sharing another soup recipe. Just in case there is a kindred spirit out there in need of a bowl of creamy veggie comfort. A gluten-free vegan soup worthy of the Chinese New Year. It's the Year of the Rabbit, by the way (or as we like to say in my house, BUNNY!). And bunny's aren't known for punching or, in general, wreaking havoc. Unless you count Peter Rabbit's sneaky excursions into Mr. McGregor's garden or Max's devouring love of chocolate chickens.

The year of the bunny is ostensibly devoted to a milder temperment. To kindness and beauty and yes, comfort.

So it seemed only fitting I cook up a batch of vegan soup today as fresh and non-toxic as could be. Creamy, good-for-you soul food.

And by the way. Punxatawny Phil predicted an early spring today. True or not, it's got to be a welcome glimmer of hope for those shoveling out from under heaps of snow. Right?

Stay warm and safe, everyone. May peace prevail.

Gluten-free cream of broccoli soup is great for a vegan detox.

Cream of Broccoli Soup Recipe with Coconut Milk

This new broccoli soup recipe has a creamy secret. I used gold potatoes to help thicken it. This allows me to use a lighter coconut milk with way less fat. Of course, if you prefer a full fat version of your favorite coconut milk, by all means, Darling, indulge.

Ingredients:

1 tablespoon olive oil
2 cloves of garlic, chopped
1/4 cup diced onion
1 inch of fresh ginger, peeled and chopped
1 teaspoon gluten-free curry paste- mild or hot, to taste
5 cups fresh broccoli, rough cut
3 cups of peeled diced gold potatoes
Fresh water, as needed
Sea salt and ground pepper, to taste
A handful of fresh parsley, roughly chopped
1 cup coconut milk, or to taste

Instructions:

Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, ginger and curry paste (this seasons the oil). Add in the cut up broccoli and gold potatoes. Add just enough water to cover the vegetables- not too much. You can always thin the soup later, if you need to.

Add the chopped parsley. Season with sea salt and fresh pepper, to taste.

Bring the vegetables to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook for twenty minutes or so, until the potatoes are fork tender.

Remove the pot from the heat. Use an immersion blender to puree the soup.

Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil the pureed soup).

Taste test and adjust seasonings.

Serve with a sprinkle of fresh minced parsley or a spoonful of plain vegan yogurt or sour cream.

Serves 4.

Karina's Notes:

I often receive substitution questions from my non-vegan readers who ask if they can use moo-cow dairy in my recipes. The answer is, yes, of course. This recipe will work with dairy cream or Half and Half. But if you've never tried coconut milk, why not give it a go?

I used gold potatoes because they are dense and flavorful, and less starchy than big white potatoes.

If you like a really thick cream soup, add in a spoonful of arrowroot slurry to help thicken it. Here's how: Spoon two tablespoonfuls of arrowroot starch into a small glass and add in just enough room temperature water to dissolve the arrowroot. Whisk with a fork to make a smooth slurry. Stir into the soup to help thicken it.