Classic broccoli cheese soup, just got an elevated rich and creamy upgrade. Dairy free, lower sodium, even more flavor!
BROCCOLI GINGER WITH MORINGA AND COCONUT MILK
Raechel BarfieldShare
BROCCOLI GINGER WITH MORINGA AND COCONUT MILK
Rated 5.0 stars by 1 users
Author:
māla girl
Servings
4-6
Prep Time
5 minutes
Cook Time
25 minutes
Classic broccoli cheese soup just got an elevated rich and creamy upgrade. Dairy free, lower sodium and even more flavor!
Ingredients
Cream Base:
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Coconut Oil, 2 Tbsp.
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Miracle Moringa, 4 serving bag or (4 Tbsp.)
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Fresh Ginger, minced, 2 Tbsp. (.5 oz.wt)
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Golden Potatoes, diced, 1 cup (4 oz wt.)
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Water, 2 cups (16 oz.)
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Coconut Milk, 2 cups (16 oz.)
For the Soup
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Broccoli, chopped, fresh, 2 cups (5.5oz.wt)
-
Fresh Mint, chopped, 2 tsp.
Directions
- 1. Place stockpot on medium heat. Add coconut oil and fry ginger in oil for 15 seconds to release aromatics.
- 2. Add in diced potatoes, water and coconut milk. Bring to a simmer.
- 3. Cover and reduce heat to low for 10-15 minutes until potatoes are softened.
4. Remove from heat. Add in miracle moringa. Using an immersion blender blend until smooth.
5. Place back on stove top. Add chopped broccoli.
- 6. Bring back to a simmer. Cover and reduce heat to low. Simmer for 10-15 minutes until broccoli has softened.
- 8. Garnish or finish with 2 tsp. of fresh mint.
Recipe Note
If you don't have an immersion blender, there are always options!
1. Carefully pour hot liquid into a blender. Starting at the lowest setting, blend until smooth.
2. If you don't have access to either blenders, dice potatoes smaller and use a masher or a whisk to blend in the pot. The soup may be slightly more rustic, but still delicious!