Vegan Cream of Broccoli Soup

I (Jo) recently made this vegan cream of broccoli soup for a dinner party and it was a huge success! I had an abundance of broccoli and was craving a warming soup. This combination of curry spices, coconut milk and broccoli hit the spot and made my guests very happy eaters.

Broccoli is one of the powerfully detoxifying cruciferous vegetables (along with cabbage and kale). These vegetables instigate detoxification at a cellular level and have been proven to reduce the risk of cancer. Broccoli is also loaded with healthy vitamins and minerals. You can get a good dose of vitamins C, A and K as well as plenty of calcium by making broccoli a regular part of your diet.

The spices used in this soup are also time tested detox aids. These spices have been used for thousands of years in traditional Indian cuisine to aid in digestion and cleansing. Cumin, ginger and cayenne warm you up from the inside and stimulate digestive health. Both coriander and turmeric have anti-inflammatory properties.

This cream of broccoli soup is made with coconut milk as a healthier dairy substitute that compliments the curried flavor nicely. Once the soup is cooked you will need to blend it to make it smooth and creamy. You can use your Vitamix or regular blender for this. Make sure to leave a little extra time for the blending process.

Ingredients: (use organic whenever possible)

Olive oil

1 medium red onion

2 cloves garlic

3-4 stalks of celery (with leaves)

1 tablespoon cumin

2 teaspoons turmeric

2 teaspoons coriander

½ teaspoon ginger powder

a pinch of cayenne

2 heads of broccoli

3-4 medium potatoes

water to cover

1 can of coconut milk

1. Chop onion, garlic and celery.
2. Sauté in olive oil with spices.
3. Chop broccoli and potatoes.
4. Add them to the soup pot with just enough water to cover them (not too much).
5. Bring to a boil, reduce heat and let simmer for 20-30 minutes.
6. Remove from heat and blend soup with coconut milk using a Vita-Mix blender or regular blender.

Serves 4-6

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