Cream of broccoli


4 broccoli crowns cut up into small florets

1/2 yellow onion (preferably vidalia) diced

2 garlic cloves – finely chopped

1 fresh hot pepper ( jalepeno or other)

1/4 cup olive oil

1 cup vegetable broth

1/2 can coconut milk (lite works fine)


Heat the olive oil in a saucepan on a med/low flame.  Add diced onion.  Heat until soft and a little clear then add garlic.  Stir around a bit then add broccoli florets.  Stir until broccoli is covered with oil and turns a brighter green.  Stir in finely chopped pepper.  Then pour in vegetable broth and simmer until broccoli is quite tender.  Turn off heat and stir in coconut milk.  Cover and let sit a while to marry flavors and cool off before using the blender.  Transfer the onions and broccoli to a blender and puree.   You can decide just how smooth you want your soup.  You might want to leave a few chunks.  Serve in cups or bowels and garnish with a pinch of red pepper flakes.



About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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