broccoli kale soup with coconut milk

Return the soup to a medium-low heat and stir through 250ml of coconut milk. Finally add the kale leaves and half of the coriander and cook for another 2 minutes. Cream of Brocolli Soup, Revisited. As soon as you can smell the garlic, add the kale stems with a pinch of kosher salt. Cook for 5-10minutes until starting to brown. 1. This dairy free broccoli cheese soup is made with a combination of almond and coconut milk, for a creamy, cheese soup that doesn’t have any cheese at all. https://www.kaylaitsines.com/blogs/recipes/broccoli-kale-green-soup-recipe Thank you! 1/2 cup white wine. I complete this soup with the addition of cashews for some magnesium, iron and zinc and will add some poached chicken or salmon to bring up the protein content. 1 3/4 cups chopped yellow onion. When the coconut milk starts bubbling, add the minced garlic. 1 cup coconut milk. Grab my eBook for one FREE week of BBG workouts! Sign up to have body good food delivered straight to your inbox! Toss to coat, ensuring that all the kale is lightly coated in the oil. Grind in a food processor and then add the remaining ingredients and process until smooth. . If you are a greens lover, check out my favourite green smoothie recipe! Serves: 4 It’s perfect when you’re craving a creamy, comforting soup, and it only takes about 30 minutes to … Meanwhile, heat the remaining oil in a large saucepan over medium heat. I add coconut milk to this soup for a more creamy consistency but it also bring healthy fats plus anti-viral and anti-bacterial properties. ?v=11773251208952004211, //cdn.shopify.com/s/files/1/0662/0785/t/33/assets/global.css?v=11773251207345653169, Subscribe To Get Your Free BBG Workout Guide Today. For more details about cookies and how to manage them see our Cookie Policy . 2 kaffir lime leaves (spine removed), chopped. 3. Ingredients¼ cup green curry paste1 large broccoli, stalk diced, cut into small florets4 leaves of kale, stalks discarded1 cup coriander leaves400ml coconut milk1L of vegetable stock or waterServing Options: cashews, kale chips, spring onion, chilli, roasted broccoli, poached chicken/salmonDirectionsHeat a large pot on medium heat and add 1 tbsp coconut oil and the broccoli stalks. Add the garlic, cumin, ginger, thyme and cayenne pepper and cook for 1 minute or until fragrant, stirring frequently. Dietary preferences: Vegetarian, Dairy-free, Gluten-free, Nut-free. If you are strapped for time you can use a store bought curry paste but these can often be quit pungent so you may only want to add 2 tablespoons. I promise to only bring yummy food and relevant nutrition topics to your inbox! COCONUT GREEN SOUP WITH CELERY, KALE + GINGER RECIPE Print the recipe here! When the soup has heated through, ladle into serving bowls. of coconut milk. 1/4 cup olive oil. The Vegan Pact || Designed and Created by Jelly Design Studio, Wheatberry & Bulgar Salad with Balsamic Mustard Dressing, In a large pot over medium heat, cook onions in olive oil for about 6 minutes, or until onions become translucent, Add white wine, basil, salt and pepper and cook for another minute, stirring continuously, Add vegetable broth and potatoes and bring to a boil, Cover and let simmer for about 15 minutes, Add kale and broccoli and cook for another 15 minutes, uncovered, When done cooking, remove from heat, add coconut milk and transfer to a blender, Add garlic and return to medium heat to cook for 10 more minutes. Preheat the oven to 190°C (375°F) and line a baking tray with baking paper. Kale is well known for its exceptional levels of chlorophyll, beta-carotene, vitamin A and C and has a reasonable amount of calcium. Subscribe to my newsletter to get free workout tips, nutrition and motivation. 6. SERVES: Makes 8 cups or 2 Litres NOTES: I cook a diced zucchini in this soup to make it a little extra bit creamy, but if you have cooked white or navy beans on hand, you could throw 3/4 cup of them into the soup right before you purée it for a similar texture and extra protein. Add the broccoli florets and a pinch of salt and pepper, cook for 5minutes. Use a hand held blender or food processor to blend the soup until smooth. Reduce the heat to low and simmer, covered, for 10 minutes, stirring occasionally. Kale is well known for its exceptional levels of chlorophyll, beta-carotene, vitamin A and C and has a reasonable amount of calcium.

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