Anytime I head out of town, even just for a couple of nights, I like to do a little fridge clean out. This usually leads to making some sort of soup, or goop – a combination of a bunch of veggies, sometimes in a broth.
Being on the road can often lead to eating a few things I normally don’t, so besides using up food and not throwing anything away, I love knowing there is something comforting and healthy waiting in my freezer for me when I get home.
This time was no different. I had a bit of broccoli that was going to be on it’s last legs soon and I didn’t want to lose it. If I don’t have time to make anything, I’ll toss it in the freezer to be used in a broth later, but I don’t love cruciferous veggies in my broth so I made the time for soup.
This came together based on what I had in the house and I was quite pleased with it. I highly recommend the fresh lime squeezed over your bowl- it really livens the whole dish up.
If you try this, let me know how it worked out for you and be sure to tag @happyeatshealthy on IG or FB!
Coconut Broccoli Soup
1 red onion, diced
2 tbls avocado oil
roughly 5- 6 cups (1 head) chopped broccoli (include the stems!)
1 cup chopped cauliflower
1 lemon grass stalk, cut in half, bruised with the back of knife
2 large garlic cloves, smashed and minced
1/2 jalapeno, minced
2 cups water
2 cups full fat coconut milk
1 tsp pink salt
1/4 tsp fresh black pepper
Heat the oil in a soup pot. Add the red onions, cook over medium high heat until the edges begin to brown, stirring often.
Add the broccoli, cauliflower and lemongrass , toss well and cook another 5 minutes.
Add the garlic and jalapeno, stir well and cook just for a minute. Deglaze the pan with the water, then add the coconut milk, and salt and pepper.
Simmer for a few minutes until warmed and veggies are done to your liking (I like them still a little crunchy with texture), taste and adjust seasonings.
Squeeze a full lime over the soup and enjoy.0