Cream of Broccoli Soup

Creamy Vegan Broccoli Soup


2 16oz bags of frozen broccoli

1 15oz can coconut milk

1 large shallot

3 cloves garlic

1tsp garlic powder

1tsp onion powder

handful of cilantro micro greens for garnish

Salt and Pepper

Let the broccoli defrost from the freezer for about 20 minutes.

Boil the broccoli in a large pot of water for 15-20 minutes. 

Chop shallots and garlic. Add 1 tbsp of avocado oil to a pan, turn the flame to medium heat, and saute shallots and garlic for 3-5 minutes. 

Drain the water from the broccoli, then add the garlic, shallots, coconut milk and spices to the pot.

Using an immersion blender, blend all ingredients together until smooth.

Keep the soup over the flame for 5 minutes before serving.

Serve with cilantro micro greens.