Photo: Cala
Coconut Broccoli Soup
9 ingredients
10 min + 10 min
openrecipes
Lunch at the studio today involved broccoli soup heated on a new hotplate - a simple broccoli and spinach affair made with a coconut milk broth, topped with good stuff like pan-fried tofu croutons, toasted almonds, and shredded scallions.
Estimated Nutrition (whole recipe, rough)
477
Calories
17g
Protein
33g
Fat
35g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 14-ounce can of full fat coconut milk
- 3 cloves garlic, smashed
- 1 large yellow onion, chopped
- 1 small serrano chile, stemmed and chopped
- 2 teaspoons fine grain sea salt
- 4 1/2 cups water
- 2-3 large heads of broccoli (~1 1/2 lb.), cut into small florets
- 2-3 large handfuls of spinach
- to serve: lots of pan-fried tofu cubes, toasted almonds, scallions, chive flowers (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes