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Cream of Broccoli Soup

Andre Prost Coconut Milk replaces heavy cream in this healthy but flavor-filled soup! A handful of arugula gives it a bit of a bite and a brighter green color.
TIME
10 minutes to assemble
40 minutes to cook
Total time: 50 minutes
YIELD
6-2 cup servings
INGREDIENTS
3 tablespoons olive oil
2 cups chopped onions
1 cup celery, chopped
1/2 cup carrot, chopped
1 1/2 teaspoons salt
Fresh cracked pepper
1-32 oz box chicken broth
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
2 lbs broccoli crowns, chopped
Optional: 1 cup packed arugula*
2 tablespoons flour
Garnish: croutons and chopped chives
*Blend soup with arugula for a brighter green color and extra goodness.
DIRECTIONS
Step 1
Heat olive oil in a soup pot over a medium-high heat. Add onions, celery, carrots and salt. Pepper to taste. Cook until vegetables are soft.
Step 2
Add chicken broth, Coconut Milk and broccoli. Bring to a boil and turn down to a simmer. Cook unit broccoli is tender (about 15 minutes).
Step 3
Using a blender, purée small batches of soup at a time, adding a bit of flour and arugula (if desired) as you blend*. Continue blending until all soup, flour and arugula are puréed. Return to soup pot and cook about 5 minutes to make sure flour is cooked into soup. Serve with croutons and chopped chives.
*TEST KITCHEN TIP:
To prevent burns, make sure center circle of blender top is off (open) so steam can escape, as soup is blended. If your blender top does not have a removable center circle, than leave the blender top a bit askew so steam can escape.

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