Cream of broccoli soup was never something I ever wanted to eat growing up. As a matter of fact I’m not sure I want to eat it now but after making this recipe I think it is something that can be a regular part of my diet in the winter or summer. Before we get to that I want to point out that my only interaction with cream of broccoli soup was when it was poured out of a can as a kid. That ‘stuff’ just looked wrong and there was no way it was touching my lips.
I was at the grocery store a few days ago picking up some odds and ends and I saw a sale on broccoli and cauliflower. I picked up the green stuff without any idea of how I was going to use it. I passed over the cauliflower (big mistake) because I had not made the cauliflower pizza crust yet and wasn’t sure how I would use it. As I was walking out of the store my thoughts drifted to shredding it for tacos, or roasting it for a roasted vegetable salad or just eating it raw dipped into a sriracha-horseradish mustard dipping sauce.
As I was watching the Food Network I began to think of the broccoli in my fridge and how I could use it besides those three applications. If I steamed it would I be able to form a patty with it to make a veggie burger? If I roasted it would the flavor work well in a cornmeal jalapeno waffle? Then it hit me……yes steam it but then turn it into a soup. I had just recently made a sweet potato and poblano pepper soup so why not a broccoli soup but what do I add. I wanted it to be a very vibrant green so I recalled what was in my fridge and I knew that a cream of broccoli soup would be coming out of my kitchen.
The only question I had was: What am I going to use to make the cream part? I could use water or vegetable stock but that isn’t really cream now is it. I had some leftover coconut whip from my Carrot Cake pancakes and could use that along with the liquid from the same can of coconut milk. My only concern at this point was how green the soup would come out. Cream of broccoli soup is typically closer to white than green but I wanted this to be a vibrant green which meant using less coconut whip than I normally would have but in the end I used just enough and probably could have used more since it turned out so green.
- 386g Broccoli (~1 large head of broccoli)
- 2 Stalks of Celery
- 50g Kale
- Bunch Cilantro
- 1 can Coconut milk
- Steam broccoli until just tender but still vibrant green.
- Combine all the ingredients into a blender once the broccoli has steamed.
- Blend until well combined.
- Add to pot and bring up to temp and serve.
* I added 1/4c (dry) Lundberg Wild Rice to the soup.
* Garnish is cilantro, sriracha and black sesame seeds.
* If you want to serve cold do not pour into pot and bring up to temp.