If frozen vegetables are used, this recipe takes 30 minutes or less to create an unforgettable soup experience! Creamy with just the perfect amount of spice to appeal to everyone. No one will ever know they’ve just been served broccoli!
2 tablespoons extra virgin coconut oil
1 onion, diced
2 garlic cloves, minced
1 pound broccoli, chopped into florets
1 pound cauliflower, chopped into florets
1 ½ teaspoon curry powder, or to taste
5 cups vegetable broth, divided
1 can coconut milk, full fat
2 dashes nutmeg
Dash of cayenne
1 teaspoon white pepper
Sea salt to taste
Fresh cilantro, chopped, for garnish
Heat a large soup pot over medium-high heat.
Add coconut oil and swirl to coat.
Add the onion with a dash of salt and sauté for 3 minutes then add garlic to the onion.
Sauté for another minute.
Stir in broccoli, cauliflower, curry powder, and ¼ cup vegetable broth.
Cover and steam for 3 minutes.
Add remaining broth and simmer until cauliflower is very tender.
Puree the soup with an immersion blender or in a food processor.
Stir in the coconut milk and remaining spices.
Gently reheat and garnish with fresh chopped cilantro.
