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KARINA'S CREAMY DETOX SOUP RECIPE WITH COCONUT MILK

Fri, Jan 13, 2017 at 1:00AM

I'M GOIN' TO DETOX MANSION...

It's hard not to feel anxious these days. So much barking and blinking and chest thumping. So much posing and strutting, and grinding, voracious greed. It's mighty tough for a sensitive soul (prone to itchy bouts of worry) to cope with all the mishegas and mayhem of our overheated plugged-in self-promoting culture. Finding a little grace and respite amidst the noise can be hard.
 
That is why I am sharing (another) soup recipe. Just in case there is a kindred spirit out there in need of a bowl of creamy veggie comfort. A gluten-free vegan detox soup worthy of Peter Rabbit's sneaky excursions into Mr. McGregor's garden (that mischievous little rabbit- or as we like to say in my house... BUNNY!- close to my own greens adoring heart).
 
Bunnies aren't known for tongue-thrusting on YouTube, or spitting out criticism, or bullying, or, in general, wreaking havoc. Unless you count Peter's root vegetable stealing. Or (my sons' favorite) mischievous Max and his devouring love of chocolate chickens (have you read the Max books?).
 

Bunnies are (ostensibly, anyway) devoted to a milder temperament.
 
And qualities like kindness and cuteness and gentleness.
 
Traits easily trampled in our thundering, gun toting, zombie killing 3-D pyrotechnics fed culture.
 
So it seemed only fitting I cook up a batch of bunny loving vegan soup today as fresh and non-toxic as could be.
 
Creamy, green, good-for-you soul food.
 
Ask any bunny.

 

This vegan cream of broccoli soup is gluten free and thickened with gold potatoes

Recipe posted February 2012 by Karina Allrich.


I use a lighter coconut milk (with less fat). Of course, if you prefer a full fat version of your favorite coconut milk, by all means, Darling, indulge.

Ingredients:

1 tablespoon olive oil or organic coconut oil
2 cloves of garlic, chopped
1/4 cup diced sweet onion
1 inch of fresh ginger, peeled and chopped
3 cups fresh broccoli, rough cut
3 cups of stemmed greens, packed (spinach, kale)
Fresh water, as needed
Sea salt and ground pepper, to taste
2 tablespoons each: chopped fresh parsley, cilantro, and mint
1 cup light coconut milk, or more, to taste

Instructions:

Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, and ginger (this seasons the oil).

Add in the broccoli and greens. Add just enough water to cover the vegetables- not too much. You can always thin the soup later, if you need to.

Bring to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook until the broccoli and greens are tender- maybe 15 minutes or so.

Add the chopped parsley, cilantro and mint. Season with sea salt and fresh pepper, to taste.

Remove the pot from the heat. Use an immersion blender to puree the soup.

Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil the pureed soup).

Taste test and adjust seasonings.

Serve with a sprinkle of fresh herbs.

Serves 4.

 

Notes:


I often receive substitution questions from my non-vegan readers who ask if they can use moo-cow dairy in my recipes. The answer is, yes, of course. This recipe will work with dairy cream or Half and Half. But if you've never tried coconut milk, why not give it a go?


Another version of this soup I do - is with gold potatoes. So if you love potatoes in soup, add a cup or so of peeled diced potatoes and cook them along with the green veggies. They will add body and creaminess to the soup.

 


 

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