4 Serves
38 Mins
8 g
27 g
6 g
Using a chef's knife and cutting board, thinly slice the broccoli stalks and cut the florets into bite-sized pieces.
Ingredients, vitamins, and health benefits
Broccoli
Stock
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Vitamin K
177 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
86 µg / 400 µgCalcium
79 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
853 mg / 4,700 mgSodium
816 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
19 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Bring the stock to a boil in a large pot over the stove, then add the sliced broccoli stalks and cook for 10 minutes.
Add the broccoli florets to the pot and continue to cook for an additional 10 to 15 minutes until the broccoli is tender.
Remove the pot from the heat and use an immersion blender to process the soup until it reaches a smooth consistency.
Ladle the soup into bowls, drizzle with coconut cream, season with salt to taste, and garnish with fresh parsley before serving.
Salt
Parsley
Coconut Cream
Vitamin A
51 µg / 900 µgVitamin C
106 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
177 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
86 µg / 400 µgCalcium
79 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
853 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
19 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g