Creamy Broccoli, Corn, and Coconut Milk Soup
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 196, total fat 12 G., saturated fats 10 G., proteins 4 G., carbohydrates 21 G., fiber 2 G., cholesterol 0 mg, sodium 815 mg, sugar 2 G.
Calories 196, total fat 12 G., saturated fats 10 G., proteins 4 G., carbohydrates 21 G., fiber 2 G., cholesterol 0 mg, sodium 815 mg, sugar 2 G.
This smooth vegan soup is made with broccoli and corn, a touch of potato, coconut oil, and coconut milk for a velvety texture. Served with toasted flaked almonds and green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unrefined coconut oil
- 1/2 cup thinly sliced green onions, white and light green parts only (reserve dark green parts for serving)
- 1 cup peeled and chopped potatoes
- 1 tbsp peeled and chopped ginger root
- 1 medium clove garlic, minced
- 3.5 cups lightly salted vegetable broth
- 2 cups broccoli florets
- 1 cup frozen corn kernels
- 1/4 - 1/2 cup coconut milk + extra for drizzling
- Toasted sliced almonds, for serving
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Recipes with similar ingredients: broccoli cabbage, coconut oil, ginger root, green onions, potato, almond, corn, coconut milk
Cooking the dish according to the recipe:
- In a medium saucepan, heat the coconut oil over medium heat. Add the white and light green parts of the scallions and cook, stirring, until tender, 3-5 minutes. Add the potatoes, ginger, garlic, 1/2 teaspoon salt, and some freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a simmer.
- Add the broccoli and corn and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat and let the soup cool for at least 5 minutes. Blend thoroughly with an immersion blender or in two or three batches in a regular blender (do not fill the blender more than halfway) until smooth.
- Add coconut milk and reheat the soup if needed, adjusting the consistency with water and adding more salt or black pepper as needed.
- Serve the soup hot, sprinkled with almonds and sliced green onions and drizzled with coconut milk.When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend the soup until smooth.
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