Recipes that take no time at all and have limited ingredients always catch my eye first. Sometimes they're too good to be true and ultimately lack a flavor profile. Other times, like with this soup, it turns out to be a magical combination. Simple but delicious.
3 cloves garlic
1 small serrano chile
1 large yellow onion
1 14-ounce can of full fat coconut milk
2 teaspoons mineral salt
3 1/2 cups water or vegetable broth
3 small to medium heads of broccoli
3 large handfuls of spinach
3-4 tablespoons nutritional yeast
Mince the garlic, set aside.
Dice the onion, set aside.
Remove seeds from the chili, then dice and set aside.
In a large stock pot over medium-low heat add a scoop of coconut cream from the top of the coconut milk. Once hot add in the garlic, onions, chile and salt. Saute until the onions are translucent.
Meanwhile: wash the broccoli and cut into florets.
Once the onions are translucent add in the remaining coconut milk and water, bring to a simmer. Add the broccoli florets and the spinach. Simmer, with a lid, until tender, 6-8 minutes.
Remove soup from stove and transfer to a blender. Puree until smooth. Return to pot and stir in the nutritional yeast. Taste and adjust for salt. Continue to simmer until it reaches desired thickness.
Add any additional garnish to the top before serving.
Recipe adapted from 101 Cookbooks
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