Recipes: Coconut Broccoli Soup

This week I have another wonderful winter warmer recipe. It looks so yummy and looking at the ingredients that goes into it make me even happier. This is a gluten-free recipe and best of all, it could be easily made into an organic or even vegan options for some people out there. Personally I am very satisfied with just normal ingredients. I do not need organic food or gluten-free option in my dietary. Have a look at this beautiful winter warmer. It sure looks tasty!




  • 400 grams full fat coconut milk
  • 3 cloves garlic (smashed)
  • 1 yellow onion (large, chopped)
  • 1 serrano chile (small, stemmed and chopped)
  • 2 tsps fine sea salt
  • 1.00 liters water
  • 3 heads broccoli (~1 1/2 lb., cut into small florets)
  • 3 handfuls spinach
  • chive flowers
  • scallions
  • toasted almonds
  • tofu


  1. Scoop a big spoonful of thick coconut cream from the top of the coconut milk can.
  2. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, chile, and salt. Sauté for a couple minutes, just long enough for everything to soften up.
  3. Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2 – 4 minutes.
  4. Immediately remove the soup from heat and puree with an immersion blender.
  5. Add more water if you feel the need to thin the soup out. Taste and add more salt if needed.
  6. Serve sprinkled with tofu cubes, toasted almonds, and lots of scallions.



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