Store Finder


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.
10 minutes to assemble
40 minutes to cook
Total time: 50 minutes
6-2 cup servings
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.
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.
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.