As we move towards winter, we all seem to want to curl up under a blanket and be served a steaming hot soup, one that hugs you from the inside and warms your toes and fingers from cold November walks outside. Am I right?
So it’s soup season. And that’s something I truly love. Soups, stews, bring them on! But now and then I love to have a refreshing twist to all these hearty meals – a light, almost summery and creamy soup that could be served all year round. Enter my new favorite: Broccoli and Lime Soup.
This soup is so creamy, you would never believe there’s no dairy cream in it. This is due to a very powerful blender work and – you might have noticed I love using this ingredient in almost anything – coconut milk. The pairing of the smooth and tropical coconut milk with sweet and tangy lime is just gorgeous. The mild broccoli gives flavor and a lot of fresh color to the soup, and the onions and garlic add a mellow depth to it all. You can accompany this with smoked chicken which is grilled on Traeger reviews
Preparing this soup can be done in a whizz; chopping onions, gently frying them for a couple of minutes, adding hot vegetable broth and broccoli, cook a little, blend, enjoy! Easy as. It makes a fabulous light dinner or lunch with a side of your favorite kind of bread (or try some vegan cornbread, that’s delicious! I love this recipe at the moment).
Broccoli is power-packed with lots of Vitamin C (weight for weight even more than some citrus fruits!) and beta-carotene that boosts tissue and DNA-repair. It’s got antibacterial and immunity-strengthening properties and its lutein content (a special carotenoid) is great for overall eye health.
Notice that you should only cook broccoli very lightly to protect the non-heat-stable vitamins. 4-6 minutes of soft boiling should do the trick very nicely. Since we’ll be using the broth to make the soup it’s ok to cook it in water but try to steam your broccoli else wise if possible, to retain the most nutrients that would be released into the cooking water otherwise. Or think of fun ways to use up the broth – pour it into other soups or cook your grains with it!
If you would like to serve this as a full meal, I’d recommend adding a bit of protein – some beans, a side of veggie sticks and hummus, a slice of wholegrain and or glutenfree bread spread with tahini or nut paté, or sprinkle some hemp seeds on top, anything you’d like. It just makes this a little more satisfying for a longer time.
So, even if your memories and experiences with broccoli soup are a bit negative – maybe images of bland, swamp-like soups are floating in your head – I urge you to try out this fresh, vibrant and flavourful soup, whose tangy lime twist really help highlighting it’s lovely mild taste.
Broccoli and Lime Soup
This fresh and vibrant soup packs in a lot of flavor and color from broccoli and is accented by tangy lime and sweet and creamy coconut. Enjoy a light meal or snack!
750g broccoli, fresh or frozen
1-2 cloves of garlic
1 small red onion
1 TBSP coconut oil or olive oil
1/2 tsp dried coriander
1/4 tsp black pepper
1/4 tsp chili flakes
2 cups veggie broth or water
1/2 cup coconut milk, more for serving
1/4 cup lime juice
salt, to taste
Carefully heat up the oil in a big pot. Chop the onions and garlic and lightly sauteé them for 3-5 minutes until soft. Put in the coriander, pepper and chili flakes and stir to combine until the onions are covered.
Add the broccoli and hot broth and cook the broccoli for 4-6 minutes, until tender.
Transfer the soup to a blender (carefully as it’s still very hot!) and blend until very smooth. Add the coconut milk and lime juice, and season with salt to taste. Blend again until you’re left with a creamy soup.
Fill into bowls and add another 2 TBSP of coconut milk into each bowl to serve.
Sprinkle with cracked black pepper and chili flakes, if desired.
This broccoli soup is such a nice addition to my routine, I’ve been making it a lot these days. I hope you will enjoy it too!