Coconut Cream of Broccoli Soup

At one time I was a HUGE FAN of organic coconut milk in soups. Today's soup is a re-run of your vegan or plant-based, classic Cream of broccoli combination substituting coconut milk for dairy. You could also use rice milk (to keep it vegan) if you desire. This soup was previously published in 2008 in my Whirled Soup blog and continued to be one of the Most Popular Recipes on that site!

This is a simple and gratifying soup to make. Enjoy!

INGREDIENTS

*2 lbs. of fresh organic Broccoli

*1 medium organic Onion, chopped

*1 Bay Leaf

*14 oz. organic Coconut Milk

*Celtic Sea Salt to taste

*Ground Nutmeg to taste

INSTRUCTIONS

Cover Broccoli, Onion and Bay Leaf with Filtered Water in a large pot and bring to a boil. Turn down to simmer until broccoli is tender. Important: Discard Bay Leaf.

Carefully pour hot soup into the cannister of a Vita-Mix or other blender or food processor. Add Coconut Milk, Salt, and Ground Nutmeg. Secure the lid well. Sometimes it is better to let the soupy vegtables cool before blending (to avoid scalding accideents that occasionally occur as this hot green lava burbles and shoots upwards unpredictably-- not kidding!)

Blend until smooth and silky. Or, alternately, blend a portion of the soup and keep the other half ''chunky', mixing them together to serve. Blending in smaller quantities works well to get a creamier texture if you are using a less powerful blender.

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