My coconut and broccoli soup is one of my favorite recipes for the cold days.
It can be part of your lunch or a light dinner. Plus, it’s vegan!
It’s easy to digest, and it tastes so rich and good!
This is the recipe.
I prepare this coconut and broccoli soup using only Ayurvedic principles.
And to do that, we first have to understand the properties of the ingredients. Broccoli, according to Ayurveda, has an astringent taste, a cooling energy, and a pungent post-digestive effect.
These characteristics make it a perfect pacifying food for Pitta and Kapha.
However, due to its light and bitter qualities, it tends to increase Vata dosha.
For that reason, I use spices that purposefully antidote the gas-forming effects of the broccoli, such as ginger, turmeric, cumin, and black pepper.
In addition, I am adding coconut milk and coconut flakes to the recipe. They are sweet and oily and can help balance Vata and Pitta doshas.
If you are feeling Kapha aggravated, I suggest using half of the oil and coconut milk quantities.
To continue eating in a way that balances your body type, follow my FREE Ayurvedic menus for Vata, Pitta, and Kapha.
The Recipe
Coconut and Broccoli Soup
Ingredients
- 4 Cups Broccoli, chopped
- 3 Tbsp Coconut Oil
- ½ tsp Minced garlic
- ½ tsp Fresh ginger, grated
- ½ Red onion, chopped
- 2 Cups Coconut milk
- 2 Cups Water
- 3 Tbsp Oat flour
- 2 Tbsp Coconut flakes
- 1 tbsp Nutritional yeast
- ½ tsp Turmeric
- ½ tsp Cumin seeds
- ½ tsp Ginger powder
- 1/8 tsp Cayenne pepper
- Salt and pepper to taste
Instructions
- Blend 3 cups of broccoli with the 2 cups of coconut milk. Set aside.
- In a soup pan, on medium heat, add 2 Tbsp of coconut oil and some of the garlic, the fresh ginger, and the onion. Sauté until fragrant.
- Add the broccoli and coconut milk blend and all spices into the pan. Mix well.
- Then, slowly, incorporate the oat flour, nutritional yeast, and coconut flakes. Add salt and pepper to taste. Mix well and cover.
- Cook for about 10 minutes, stirring occasionally.
For the topping
- Meanwhile, in a separate saucepan, place 1 tbsp of coconut oil and the rest of the garlic. Sauté until fragrant.
- Add the rest of the broccoli and season with salt, pepper, and cayenne to taste.
- Stir until tender.
Serving suggestion
- Serve the soup in a beautiful bowl and top with the sauté broccoli. Enjoy with a warm cup of freshly brewed ginger tea.
Let me know if you like it in the comment section below 🙂
