This broccoli soup with coconut milk was a staple when we had our studio in San Francisco's Chinatown. At the time, the QUITOKEETO studio had no kitchen. It had a warhorse of a sink with two of the legs truncated, but that's about it. If we wanted to expand our lunch options to warm or hot foods, appliances needed to be involved. We had none, and this became a favorite topic of discussion. The question: if you can only have three appliances, what are they?
A hotplate was the obvious first pick. A toaster oven and/or microwave also seem like contenders. My argument against both of those was we didn't have either of those at home, so why would we have them at the studio? I wanted a wine refrigerator to stock with rosé for the summer and a coffee grinder. This is a position that triggered much eye rolling. Jack voted that the waffle maker should live at the studio.
While we figured out appliance #2 and #3, a hotplate was purchased and made its efficient and unsexy debut heating this simple, pureed broccoli soup with coconut milk from a 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: Variation
For those of you who like options, here's something to think about. Blended vs. unblended. I generally feel that blended is the way to go with broccoli soup, especially if you're planning on enjoying leftover. That said, if you're going to serve the soup immediately, you can play this soup entirely differently by leaving the broccoli florets whole and 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. Go ahead with the same toppings: tofu, almonds and scallions. Maybe a dose of something spicy? A chile crisp oil? Or bit of sriracha? Enjoy! xoh
More Soup Recipes
There are *so* many soup recipes in the archives, be sure to poke around a bit. Here's a list of the most popular soups on the site from last year. Don't miss these other blender soups. I'm going to make this tomato soup next and this favorite noodle soup after that.
Broccoli Soup with Coconut Milk
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 8 servings or so.