Ingredients
Units
Scale
- 1 tablespoon palm oil
- 1 small sweet yellow onion, diced small
- 2 clove garlic, peeled and minced finely
- 2 cups low-sodium vegetable stock (chicken stock may be substituted)
- 13.5 (406 ml) oz canned full-fat coconut milk
- 16 oz (454g) broccoli florets, diced into bite-size pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 tsp ground nutmeg
- 8 oz dairy-free cheddar cheese (such as Daiya)
Instructions
- Sauté onion in 1 tbsp of palm oil (or olive oil). Once the onion has softened (about 5 minutes) add in the minced garlic and cook for 1 minute. Slowly add in the vegetable stock and whisk to combine. Add the chopped broccoli to the pot and stir in the coconut milk. Bring the soup to a simmer.
- Cook covered over low heat for 20-25 minutes but do not bring to a boil (This may cause the milk to curdle)
- Add salt, pepper, smoked paprika and nutmeg and stir to incorporate.
- Place 2 cups of the soup in a high-speed blender. Blend until all the ingredients have been pureed. Return the blended mixture to the pot and stir to incorporate
- Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps.
- Once all the cheese has been added is melted, remove from heat, and serve immediately
- Refrigerate leftovers after they have cooled and store in an airtight container for up to 5 days in the refrigerator
Notes
- you can use fresh or frozen broccoli - If using frozen broccoli, it may take a little longer to get the soup to simmer initially
- don't let the soup boil or it may curdle
- feel free to use heavy cream instead of coconut milk if you are not sensitive to dairy
- add additional salt and pepper to suit your taste
- I like to add a little hot sauce to my soup to make it slightly spicier
- Prep Time: 10
- Cook Time: 20
- Category: Main Meals, Soups
- Method: Stove-top
- Cuisine: Dairy-free American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 125
- Sugar: 2
- Fat: 8
- Carbohydrates: 4
- Fiber: 1
- Protein: 4
