Low-Carb Cream of Broccoli & Coconut Soup

Low-Carb Cream of Broccoli & Coconut SoupPin recipeFollow us 48.8k

We don’t often think of soup so much in Summer but this low-carb Cream of Coconut and Broccoli Soup is perfect. It’s packed with flavour, rich, creamy and yet still feels nice and light for summer. It’s also ideal if you’re tailoring your keto journey to include more vegan or vegetarian recipes.

No soup is complete without a sensational topper in my book so today i’ve added some coconut chips and seeds for a little crunch and a sprinkling of Dukkah. I hope you enjoy it.

Hands-onOverall

Nutritional values (per serving, about 1 ½ cups/ 360 ml)

8 grams 3 grams 4.8 grams 29.5 grams 23 grams 311 calories
Total Carbs11.1grams
Fiber3grams
Net Carbs8grams
Protein4.8grams
Fat29.5grams
of which Saturated23grams
Energy311kcal
Magnesium58mg (15% RDA)
Potassium768mg (38% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (6%), fat (84%)

Ingredients (makes 4 servings)

Soup:
  • 2 tbsp virgin coconut oil (30 ml)
  • 2 cloves of garlic, peeled and crushed
  • 2 shallots (45 g/ 1.6 oz)
  • 1 head broccoli, cut in florets (300 g/ 10.6 oz)
  • 4 cups vegetables stock or chicken stock (960 ml/ 32 fl oz)
  • ⅓ tsp salt or to taste
  • ¼ tsp cracked black pepper
  • Optional: handful of watercress
  • ¾ cup full-fat coconut milk (180 ml/ 6 fl oz)
  • 2 tbsp coconut cream (30 g/ 1.1 oz)
Optional toppings:
  • 1 tbsp extra virgin olive oil (15 ml)
  • 1 tbsp full-fat yogurt or coconut yoghurt (15 g/ 0.5 oz)
  • 1 heaped tbsp pumpkin seeds (10 g/ 0.4 oz)
  • 1 heaped tbsp sunflower seeds (10 g/ o.4 oz)
  • ⅓ cup coconut chips (20 g/ 0.7 oz)
  • 1 tbsp dukkah spice mix
  • few watercress leaves

Instructions

  1. Place the stock in a saucepan and simmer on a medium heat for 20 minutes until the stock reduces to almost half its volume. Concentrating the stock like this is my top tip to making the tastiest soup!
  2. Meanwhile, peel and finely dice the onion and garlic. Add 1 tablespoon of coconut oil to a new saucepan and sweat the onion for 2 minutes on a medium heat. Add the garlic and cook for 1 further minute. Turn off the heat. Low-Carb Cream of Broccoli & Coconut Soup
  3. Once the stock is reduced, chop the broccoli Add the raw broccoli and remove from the heat. Allow to stand for 10 minutes. Place back on the heat and add the coconut milk, onion and garlic mix, salt and pepper and heat through, takes 1 - 2 minutes. Low-Carb Cream of Broccoli & Coconut Soup
  4. Place the soup in a high speed food blender like a Vitamix. Add the coconut cream, remaining 1 tablespoon of coconut oil and optional watercress. Blitz until smooth. Place back in a pan and heat through.
  5. To serve, place in your favourite bowls and top with coconut chips, seeds, coconut yoghurt, a drizzle of extra virgin olive oil, a pinch of dukkah spice blend, and season to taste. Option to toast the coconut chips in the oven for 3 - 4 minutes until golden (170 C/ 340 F). My favourite way to enjoy coconut chips is toasted! Low-Carb Cream of Broccoli & Coconut Soup

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By Jo Harding
Creator of PaleoCrust.com

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food. My food approach is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, healthy fats, eggs, nuts, organic meat, fish and some low GI fruits as a treat. It’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body. No fads, no myths, no preservatives. Just real food, the way nature intended.

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