Even though Spring is here, it’s never too late in the year to have a warm bowl of my creamy Broccoli soup. You can still enjoy one if you’re detoxing and going dairy-free as this one replaces the usual cream with coconut milk.
Not only is this broccoli soup comforting, it is perfect if you are trying to fit in a ‘pound a day’ of veggies. And the broccoli and the spinach provide a good dose of Vitamin C, as well as a source of anti-oxidants. Antioxidants are help counter the harmful effects of oxidative stress and have a neuroprotective effect for your brain.
Serves 4 to 6
6 cups vegetable or bone broth
1 large leek, chopped
2 cups broccoli, chopped
2 cups spinach, chopped
2 cups unsweetened coconut milk
1 parsnip, minced
2 teaspoons nutmeg
2 teaspoons pepper
Salt to taste
1. Bring the broth to a boil. Add the broccoli and remaining ingredients and return to a boil.
2. Allow the soup to simmer for about 30 to 45 minutes until all the vegetables are soft. Turn off the heat and allow to cool slightly.
3. Blend the soup using an immersion blender or food processor. Taste and adjust the seasonings if necessary. Reheat to serve or enjoy cool.