Wednesday, February 15, 2017


~ 101 Cookbooks

14 oz. can full fat coconut milk
3 cloves garlic, chopped
1 large yellow onion, chopped
1 small serrano chile, stemmed and chopped
2 t. fine grain sea salt
4 1/2 c. water
2-3 large heads of broccoli, cut into small florets
2-3 large handfuls of spinach
optional garnishes - green onions, toasted almonds, pan-fried tofu cubes, lime juice

Scoop a spoonful of thick coconut cream from the top of the coconut milk can and put it in a large pan over medium heat. When hot, stir in garlic, onion, chile, and salt. Saute about two minutes until softened. Add water and remaining coconut milk, then bring to a simmer. Add broccoli and spinach to simmering soup and just until broccoli is tender. Remove soup from heat and puree with immersion blender. Serve with optional garnishes.

Makes about 10 cups.

Notes: You can use coconut oil to fry tofu cubes in and as a substitute for coconut cream if your milk can doesn't have any. We like using all of the optional garnishes. 

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