Cream of Broccoli Soup

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.

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

Time

Yield

Directions

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.
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).
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.