Creamy Broccoli and Potato Soup
Total Time
0 seconds
Rating
4 out of 5 stars
(1)
Ingredients
- 2 tbsp. olive oil
- 2 cloves garlic finely chopped
- 1/2 yellow onion diced
- 1.5 cups diced celery
- 1.5 cups diced carrot
- 1 leek (white and green part sliced thin) cleaned of all sand
- salt and pepper to taste
- 8 cups broccoli florets about 2 heads of broccoli
- 2 cups Yukon Gold Potatoes peeled and cut into 1 inch chunks
- 6 cups chicken broth
- 1/4 tsp. crushed red pepper
- 1/2 tsp. dried thyme
- 1 bay leaf
- 1 cup canned coconut milk (full fat)
- chives for serving (optional)
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Preparation
Step 1
Heat 2 tbsp. olive oil over medium-high heat in a large pot. Add chopped garlic, onions, celery, carrots, and leek seasoned with salt, pepper, and crushed red pepper. Saute until tender, about 5-7 minutes.
Step 2
Add the broccoli, potato, broth, thyme, bay leaf. Season again with salt and pepper. Bring to a boil. Reduce heat to simmer. Simmer covered for 30-45 minutes, or until potatoes and broccoli are fork tender.
Step 3
Remove bay leaf, stir in coconut milk.
Step 4
Using an immersion blender or blender, blend soup until smooth. Serve and enjoy (I garnished mine with some freshly chopped chives and even topped it off with some more crushed red pepper flakes!)
Step 5
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