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Broccoli & Asparagus Soup with Coconut Milk

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When I was recovering from cancer, I needed to slowly reintroduce the foods that I had been eating before my diagnosis. Even though they were healthy foods, I had to be extremely careful because of what my body went through during chemo and radiation. I chose to start with simple things like smoothies and soups. I make this soup about once a week. I love the flavor and creaminess and the fact that it’s nutrient-dense and healing for me.

Further Food Commentary:

This recipe utilizes an essential ingredient when cooking creamy vegan dishes: nutritional yeast. In just two tablespoons, nutritional yeast has 130% the daily value of vitamin B12, a nutrient that is commonly deficient in a vegan diet. Broccoli contains two major cancer-fighting phytonutrients: sulforaphane, which is thought to halt the proliferation of cancer stem cells and glutathione, one of our body’s most potent antioxidants.

By Katie Bishop, MS, Nutritionist
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Broccoli & Asparagus Soup with Coconut Milk

Stars ( Reviews)

  • Prep Time:2 mins
  • Cook Time:7 mins
  • Servings: 2

Ingredients

1 bunch asparagus

½ head broccoli

1½ cups coconut milk

1/4 cup nutritional yeast

2 tablespoons white onion (chopped)

1 tablespoon coconut oil

1 clove garlic

½ teaspoon sea salt

Instructions

  1. Melt coconut oil in a skillet over medium heat.
  2. Add onion and garlic, sauteing until tender, and onions translucent, about 3 minutes.
  3. In a separate pot, add asparagus and broccoli to boiling water, cooking until vibrant green, about 2 minutes, then strain immediately.
  4. Put all ingredients into a blender and blend for 2 minutes, or until smooth.
Melt coconut oil in a skillet over medium heat. Add onion and garlic, sauteing until tender, and onions translucent, about 3 minutes. In a separate pot, add asparagus and broccoli to boiling water, cooking until vibrant green, about 2 minutes, then strain immediately. Put all ingredients into a blender and blend for 2 minutes, or until smooth.

Nutrition Information

Per Serving:  Calories: 497; Total Fat: 47g; Saturated Fat: 38g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 839mg; Potassium: 553mg; Carbohydrate: 15g; Fiber: 4g; Sugar: 2g; Protein: 9g

Nutrition Bonus:   Vit A: 24%; Vit C: 21%; Iron: 41%

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2 thoughts on “Broccoli & Asparagus Soup with Coconut Milk”

  1. Anne Marie

    I tried this soup today…delicious!! I’m off dairy as an experiment and the coconut milk is a great way to get a creamy texture with a nutty flavor. Simple quick easy and delicious!!

    Reply ↓

  2. Pingback: Paleo AIP Recipe Roundtable #72

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