Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
6-2 cup servings
10 minutes to assemble
40 minutes to cook
Total time: 50 minutes
|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.|
|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).|
|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.|
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.