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
- 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.