From Simply Living Well by Julia Watkins
- 2 tablespoons unrefined coconut oil
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 leek, trimmed and sliced
- 3 garlic cloves, chopped
- 1 tsp chopped fresh flat parsley
- 1 ½ pounds broccoli florets and stalks, ends removed,
- tough woody layers peeled, and chopped (about 8 cups) chopped
- 2 medium Yukon potatoes, chopped
- 8 cups vegetable stock
- 4 cups fresh spinach, stems removed
- 1 14-ounce can full-fat coconut milk
- 1-2 tablespoons fresh lemon juice, to taste
- kosher sea salt and fresh ground pepper, to taste
- Remove ends and tough woody layers from the broccoli stalks.
- In a large pot, melt the coconut oil over medium heat.
- Add the onion and leek and sauté until tender and translucent, 10 to 15 minutes.
- Add the garlic and parsley and cook until fragrant, about 30 seconds.
- Add the broccoli, potato, and stock. Bring to a boil over high heat, then reduce to a simmer. Cook until the vegetables are tender, about 20 minutes.
- Add the spinach and cook for 1 minutes.
- Remove the pot from the heat and puree the soup using an immersion blender. (Alternatively, you can transfer the soup, in bathes if necessary, to a countertop blender. When blending hot liquids, be sure to remove the center cap from the lid and hold a clean dish towel over the hotel to allow steam to escape).
- Transfer the pureed soup back to the pot.
- Stir in the coconut milk or heavy cream and heat for one minute.
- Remove from the heat and add the lemon juice, salt, and pepper. Serve warm.
- To store leftovers, allow the soup to cool, then transfer to airtight containers. Freeze for up to 6 months.