Creamy broccoli soup with shredded coconut (gluten-free, vegan)

The coconut oil and coconut shreds give this blended broccoli soup a tropical flair, and the potatoes give it creamy heft. You will need an immersion blender or a regular blender to blend the soup.

  • coconut oil
  • onion, coarsely chopped
  • potatoes, coarsely chopped
  • jalapeño chile, chopped (optional)
  • kosher salt
  • broccoli florets and stems, coarsely chopped
  • unsweetened coconut shreds
  • freshly ground black pepper
  • fresh basil leaves, slivered, or homemade or store-bought pesto
  • sliced toasted almonds
  1. Heat the oil in a soup pot over medium heat. Add the onion, potatoes, and chile, sprinkle with salt, and cook, stirring occasionally, until starting to brown.
  2. Add water to just cover and bring to a boil. Lower the heat and simmer until the vegetables are cooked through.
  3. Stir in the broccoli and cook until bright green, 1 to 2 minutes.  Using an immersion blender, or in batches in a regular blender, whirl the soup until smooth but still chunky.
  4. Stir in the coconut shreds. Season to taste with salt and pepper. Stir in the basil, top with almonds, and serve.

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