Creamy Broccoli Soup⁠

Creamy Broccoli Soup⁠

You'll need

  • 2 teaspoons olive oil⁠
  • 1 brown onion, finely chopped⁠
  • 2 garlic cloves, crushed⁠
  • 2 broccoli heads, cut into florets, stems chopped⁠
  • 4 cups (1L) salt-reduced vegetable stock⁠
  • 3/4 cup (100g) macadamia nuts that have been blitzed in the blender⁠
  • 1/2 cup (125ml) coconut cream⁠

To make

  1. Heat the oil in a large saucepan over medium heat. ⁠
  2. Add the onion and cook, stirring, for 5 mins or until onion softens. ⁠
  3. Add the garlic and cook for 30 secs or until aromatic. ⁠
  4. Add the broccoli stems (not florets) and stock and bring to the boil. Cook, stirring occasionally, for 15 mins or until broccoli is tender⁠
  5. Add the broccoli florets and bring to a simmer. ⁠
  6. Cook for 3-5 mins or until the vegetables are bright green and just tender. ⁠
  7. Remove from heat.⁠
  8. Add the crushed macadamia nuts to the soup.⁠
  9. Use a stick blender to carefully blend until smooth. ⁠
  10. Add the coconut cream and blend to combine. ⁠
  11. Season with salt, pepper and nutritional yeast to desired taste.⁠
  12. Pour into bowls and add a dribble of extra coconut cream on top along with some slivered almonds or more nutritional yeast.⁠

* For a thicker soup add more crushed / blended macadamia nuts⁠
* For a less creamy soup, add coconut MILK instead of cream⁠