I use a lighter coconut milk (with less fat). Of course, if you prefer a full fat version of your favorite coconut milk, by all means, Darling, indulge.
Ingredients:
1 tablespoon olive oil or organic coconut oil
2 cloves of garlic, chopped
1/4 cup diced sweet onion
1 inch of fresh ginger, peeled and chopped
3 cups fresh broccoli, rough cut
3 cups of stemmed greens, packed (spinach, kale)
Fresh water, as needed
Sea salt and ground pepper, to taste
2 tablespoons each: chopped fresh parsley, cilantro, and mint
1 cup light coconut milk, or more, to taste
Instructions:
Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, and ginger (this seasons the oil).
Add in the broccoli and greens. Add just enough water to cover the vegetables- not too much. You can always thin the soup later, if you need to.
Bring to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook until the broccoli and greens are tender- maybe 15 minutes or so.
Add the chopped parsley, cilantro and mint. Season with sea salt and fresh pepper, to taste.
Remove the pot from the heat. Use an immersion blender to puree the soup.
Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil the pureed soup).
Taste test and adjust seasonings.
Serve with a sprinkle of fresh herbs.
Serves 4.