Because this soup has just a small list of ingredients, you want them all to shine. Look for deeply green, tight heads of broccoli. I typically avoid any heads that have yellowing florets or seem dried out.
1 14-ounce can of full fat coconut milk
3 cloves garlic, smashed
1 large yellow onion, chopped
1 small serrano chile, stemmed and chopped
2 teaspoons fine grain sea salt
4 1/2 cups water
2-3 large heads of broccoli (~1 1/2 lb.), cut into small florets
2-3 large handfuls of spinach
to serve: lots of pan-fried tofu cubes, toasted almonds, scallions, chive flowers (optional)
Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, chile, and salt. Sauté for a couple minutes, just long enough for everything to soften up. Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes. Immediately remove the soup from heat and puree with an immersion blender. Add more water if you feel the need to thin the soup out. Taste and add more salt if needed.
Serve sprinkled with tofu cubes, toasted almonds, and lots of scallions.
Makes a large pot - 8 servings or so.
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