Cream of Broccoli Soup (dairy-free)
A few years ago, I came up with this cream of broccoli soup recipe. For some silly reason, I rarely make it. Today I decided it'd be a yummy companion to our sandwiches, & whipped it up pretty quickly. The only thing that takes time is sauteing the veggies. It's worth the tiny bit of effort put forth. So worth it, I decided to repost the recipe (with slight variations). I'm a little bit obsessed with the base of coconut milk & starch. It creates such a good white sauce- I've been making mac & cheese (which I will soon be posting a recipe for), as well as lasagna. They taste like the real thing, it's a little bit scary how tasty they are, for how easy the sauce is. Anyway, enjoy the soup & swap out the veggies- I'm sure it'd work with cauliflower, asparagus, etc. and I'm pretty sure crumbled bacon would be the perfect topping.
Cream of Broccoli Soup
2 heads broccoli
1 tablespoon olive oil
2 cans coconut milk
1 teaspoon of each: salt, pepper & tajin (& possibly more to taste)
4 tablespoons potato starch (or starch of choice)
1. Chop broccoli into bite size pieces, sautée over medium heat in the olive oil.
2. Add 2 cans of coconut milk & spices, stirring to evenly mix.
3. Add 4 tablespoons starch, stirring continuously. It will thicken quickly over the heat, so turn off heat when you reach desired consistency.
4. Scoop into the vitamiix or blender & purée until smooth.