Vegan Cream of Broccoli Soup

vegan cream of broccoli soup, coconut milk, parsnips

This creamy soup is absolutely delicious, without the the side effects of consuming too much dairy.  You won't even know that it is missing the cream!  Eating the broth made from cooked broccoli is one of the best ways to consume the anti-cancer nutrient glucoraphanin.  Once eaten, the body processes this compound into sulforaphane, which helps to protect cells.  Broccoli is also a great source of fiber, which helps to transport toxins out of the body and reducing risk of cancer.

We've made this recipe as simple as possible without compromising ingredient quality, so that you can put it all together for dinner easily and quickly.

Cream of Broccoli Soup

1 head of broccoli, chopped (including the stalk)
2 parsnips, chopped
2 small/medium yellow onions, chopped
2 cloves garlic, chopped
1 can coconut milk
4 cups vegetable broth (you can use a good quality organic boxed brand)
2 Tbsp coconut oil or ghee (clarified butter) or organic butter
sea salt to taste
black pepper to taste
pinch nutmeg (optional)

Topping: hempseeds and fresh sprouts (or you could use chopped parsley)

1. Saute the onions and garlic in coconut oil, ghee or butter for a few minutes until softened.
2. Add the broccoli and parsnips and saute for another few minutes.
3. Add the broth and coconut milk.  Bring to a boil, then cover and reduce to simmer.
4. Simmer for 20-30 minutes, until all vegetables are soft.
5. Blend in a blender until creamy.  Add sea salt and pepper to taste.
6. Top with hempseeds and fresh sprouts.