Coconut Broccoli Soup

Coconut Broccoli Soup Recipe

For the time being the QUITOKEETO studio has no kitchen. It has a warhorse of a sink with two of the legs truncated, but that's about it. If we want to expand our lunch options to warm or hot foods, appliances need to be involved. This has become a favorite topic of discussion. The question is: if you can only have three appliances, what are they? A hotplate seems to be the obvious first pick. A toaster oven and/or microwave also seem like contenders - but my argument is, we don't have either of those at home, so why would we have them at the studio? I'm lobbying for a wine refrigerator to stock with rosé for the summer, and a coffee grinder. This is a position that triggers much eye rolling. Jack thinks the waffle maker should live at the studio. While we figure out appliance #2 and #3, the hotplate was purchased, and made its efficient and unsexy debut this afternoon at lunch - reheating a pot of broccoli soup from its perch atop a beer garden bench. The soup - a simple broccoli and spinach affair - was made with coconut milk broth, double greens (broccoli & spinach), and was topped with good stuff like pan-fried tofu cubes, lots of toasted almonds, and shredded scallions.

Broccoli Soup RecipeBroccoli Soup RecipeBroccoli Soup Recipe

For those of you who like options: I blended the soup for dinner last night, so I could bring the leftovers to the studio in a jar for a quick reheated lunch. I think blended is the way to go, with broccoli soup, if you're going to enjoy leftovers. That said, if you're going to serve the soup immediately, you can play this soup entirely differently by leaving the broccoli florets whole - skip the blend. With the bright broccoli, and thin, white coconut broth, simply douse everything with a good amount of lime juice, and the soup takes on an entire (equally delicious) different personality - same toppings (tofu/almonds/scallions). Enjoy! xoh

Coconut Broccoli Soup

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.

Prep time: 10 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Heidi, we also eat together at our little fiber mill. An outdoor kitchen is on our wish list for our next location. For now we have the requisite hot plate but more often use crock pots to reheat soups or even veggies like mashed potatoes. We also use a griddler for toasted sandwiches, pancakes and grilling.

    Sally
  • LOVE the greens combination! I definitely vote for the wine refrigerator. At the end of the day, smashed grapes nurture the soul, celebrate, and add to creativity that abounds in your new space! Check out 'small combo oven' with convection, broiler, toaster all 'built-in'. Bonus: 'on shelf' footprint is small!

    savvy
  • When I looked at the title I thought that coconut and broccoli sounded like a crazy idea...well...I thought again! I'll give it a go at the weekend, ;)

    Joanna
  • can't wait to try this and I vote for an electric tea kettle (to go with the French press coffee) and for tea…

    subo
  • Further proof that you can make delicious food anywhere you are. Plus, take great photos of it, too! xo

    DessertForTwo
  • Will be making this soon. All my favorite ingredients. Any tips on how to make nice crispy tofu cubes?

    Hi Diane: Just throw the cubes into a wok or pan with a small splash of oil and tiny pinch of salt. Cook over med-high until they're nice and golden.

    Diane
  • I'm with you on the wine fridge, and you could actually put some cheese in there as well to go with your wine...a coffee maker grinder in one would be a good choice, could make tea as well and even hot water to rehydrate sun-dried tomatoes. I cooked while I remodeled my kitchen, we had a "garchen" a combo garage/kitchen. I had a hot plate, toaster oven, crockpot and rice cooker. Along with the BBQ grill, I was set!

    LindySez
  • Here's another vote for the rose fridge! I look forward to trying this soup - it sounds grand. Thanks!

    poca
  • Wow...i've never thought of using coconut milk with broccoli...sounds delicious!

    patty
  • I love soup with coconut milk - I make a spicy butternut squash soup this way. I wonder how this broccoli soup would be served chilled? I'm going to try that for the summer :)

    cat b
  • I vote for the pink wine refrigerator! Recipe looks yummy.

    chanda
  • Wow -All I needed was to read the subject line of your email - - you had me at "coconut broccoli"! Yum.

    Jenn
  • Toaster oven... because this is a very different setting than home where you have an oven. On a cold day, a lovely piece of warm toast with your soup ... yes! A wine fridge would be nice, a bit of a uni-tasker perhaps, albeit a nice one.

    Mamakat
  • This looks fantastic! I made a coconut and cauliflower soup last week, and it was delicious :D This is a little different though, so might have to give it a shot. I wish you all the best with Quitokeeto :D x

    Jules @ WolfItDown
  • This made my mouth water! I can just imagine how creamy it would be.....and healthy to boot. Thanks for the recipe and I hope you work out your appliance connundrum!

    Deepa@onesmallpot
  • But if you got a coffee grinder... Wouldn't you need a coffee maker? Btw this soup is happening (probably today). HS: I'm a French Press fan! ;)

    Joy
  • This is such a beautiful soup! I don't think I've ever combine broccoli and coconut before, but it sounds so completely lovely. It's after 1am and now I want broccoli soup---yikes!

    Rachael | Spache the Spatula
  • I second the handheld grinder suggestion from Molly. Hot plate, wine fridge, and toaster oven. Because you have an oven at home but not at the shop. And if you are packing darling chive blossoms in little metal tins to eat at "work," well then, the wine needs a similar treatment. ;)

    Amanda
  • Very excited about this recipe! Thank you for yet another gem heidi. X

    jade
  • Oh, I'm so with you on the coffee grinder. Though if you went with a handheld grinder, you could have all the benefits without using up an appliance. Something to consider :-) Separately, I adore broccoli soup, but with coconut broth? Brilliant. I imagine an extra throw of broccoli could be added, and pulled just shy of done, and tossed back on top, for additional garnish. I also imagine toasty flakes of unsweetened coconut chip. And those almonds. And lime. And a bowl, right here, now. Please? Thank you!

    HS: Love the idea of pulling some of the florets back to add after the puree - brilliant :) And yes please to toasted coconut!

    molly
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