This creamy soup is loaded with broccoli and corn and has just a touch of coconut oil and milk. Its then garnish with toasted almonds and scallion.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4-6 |
Ingredients
- 2 tablespoons virgin or extra-virgin coconut oil
- 1/2 cup sliced scallions, white and light green only, dark green reserved for garnish
- 1 cup peeled and chopped potato
- 1 tablespoon peeled and chopped fresh ginger
- 1 medium garlic clove, minced
- Kosher salt and freshly ground black pepper
- 3 1/2 cups low-sodium vegetable broth
- 2 cups broccoli florets
- 1 cup frozen corn kernels
- 1/4 to 1/2 cup coconut milk, plus more for drizzling (optional)
- Toasted sliced almonds, for garnish
Instructions
- Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and light greens and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the broccoli and corn and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with salt and pepper as needed.
- Serve hot sprinkled with almonds and sliced scallion greens and a drizzle of coconut milk if using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 196 |
| Total Fat | 12 g |
| Saturated Fat | 10 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 815 mg |