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November 05, 2022


  • 1  head of broccoli (approx. 1lb/ 450 g)
  • 4 cups  of  chicken broth/vegetable broth ( 960  ml)
  • 2 tablespoons  of  coconut cream  ( 30  ml)
  • Salt
  • Parsley, to garnish



  1. Cut the broccoli stalks as thin as you can. Cut florets and set aside.
  2. Bring the broth to a boil and add the sliced stalks. Cook for 10 minutes.
  3. Add the florets to the broth and cook for another 10-15 minutes, or until the broccoli is soft.
  4. Remove from heat and use a hand/immersion blender to blend until smooth. If you don’t have an immersion blender, let the soup cool a little, then pour the soup into a blender or food processor to blend.
  5. Drizzle the coconut cream over the soup, season with salt, and garnish with parsley. Serve warm.


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