Broccoli Mint Soup
This is a nice, brightly flavored soup. It's one of my favorite breakfast soups but it also works for any meal. AFFORDABLE: It's also quite inexpensive if you use frozen broccoli, make your own chicken or beef broth, and happen to grow your own mint.
FREEZING: It freezes well - I like to freeze it in individual quart-sized freezer bags with 2 cups of soup per bag. This is easy to defrost - in the fridge overnight, or immediately while reheating in a pan on the stove (takes about 10 minutes) or in a microwave-safe bowl in the microwave (start off with just a minute and then break it up and go in 30-second intervals after that, stirring in between each interval). MEAL PREP: This meal also is great for a batch cooking meal prep session as you can make this on a weekend and eat it throughout the week. Also, aside from the initial prepping and cooking of the onions, garlic, and ginger, it's pretty hands off so you can get other meal prep done as well.(In the picture I served it with a side of avocado sweet potato toast and bacon to make a complete breakfast)
FREEZING: It freezes well - I like to freeze it in individual quart-sized freezer bags with 2 cups of soup per bag. This is easy to defrost - in the fridge overnight, or immediately while reheating in a pan on the stove (takes about 10 minutes) or in a microwave-safe bowl in the microwave (start off with just a minute and then break it up and go in 30-second intervals after that, stirring in between each interval). MEAL PREP: This meal also is great for a batch cooking meal prep session as you can make this on a weekend and eat it throughout the week. Also, aside from the initial prepping and cooking of the onions, garlic, and ginger, it's pretty hands off so you can get other meal prep done as well.(In the picture I served it with a side of avocado sweet potato toast and bacon to make a complete breakfast)
Servings: 4 people
Ingredients
- 1 tbsp Coconut Oil, Avocado Oil, or other cooking fat
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Fresh Ginger, peeled and grated
- 4 cups Broccoli (fresh, with stalks included) OR Frozen Florets
- 2 cups Chicken or Beef Stock
- 1.5 cups Coconut Milk or Tigernut Milk
- 20 leaves fresh Mint
- Sea Salt to taste
Instructions
- In a large saucepan or pot, heat the oil over medium heat. Add the onion, garlic, and ginger and a pinch of salt and saute for about 10 minutes, or until the onion is soft and translucent.
- Add the broccoli and stock. Bring to a boil and then reduce the heat to a simmer until the vegetables are tender, about 20 minutes.
- Remove from the heat and stir in the coconut milk and mint. Then use an immersion blender to blend until smooth (or transfer in batches to a blender or food processor and blend).
- Taste and stir in some salt if needed. You can freeze the soup at this point for later, serve immediately, or keep in the fridge for up to a week. Simply reheat on the stove or in the microwave.
Notes
This soup tastes great if you add some crunch to it - I love crumbled bacon and slices of red cabbage (as seen in the picture).