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A dairy-free version of everyone’s favorite cream of broccoli. Broccoli is packed with nutrients, high in fiber, and keeps the stomach satisfied for a long time. Fun fact: an entire bag of broccoli has about 100 calories, or the equivalent of two french fries at a fast food restaurant. What?! And because every dish needs a few bites of decadence: this soup is most delicious when served with a crispy peanut, shallot & turmeric topping. Bon appetit!

AIR: Yes l FIRE: Yes l EARTH: Yes

Serves 4  l  Difficulty: easy  l  Prep time: 15min  l  Total time: 40min

Ingredients 

Soup

• 3 tablespoon olive oil

• 3 small heads broccoli

• 1 large onion, finely chopped

• 1 medium sweet potato, cut into 1" pieces

• 1 bunch fresh spinach

• Handful mint leaves and/or cilantro

• 1 can coconut milk

• Mineral salt & pepper

Garnish

• 2 medium shallots, thinly sliced into rings

• 0.5 cup olive oil

• 1/3 cup unsalted dry-roasted peanuts

• 1/2 teaspoon ground turmeric

Steps 

1. Heat olive oil in big pot over medium-high. Add onion and cook stirring occasionally, until softened and beginning to brown, 7–9 minutes.

2. Add potato and broccoli to pot and stir to coat in onion mixture. Pour in 5 cups water, season with salt, and bring to a boil over high heat. Reduce heat to medium-low, cover pot, and simmer until potato and broccoli are tender, 12–15 minutes.

3. Meanwhile, make the garnish. Cook shallots in 1/2 cup of oil, stirring occasionally, until they turn pale golden, 7–9 minutes. Add peanuts and turmeric and cook, stirring occasionally, until shallots are golden brown and crispy, about 5min.

4. When broccoli & potato are tender, season with salt and black pepper and add the coconut milk.

5. Using an immersion blender (or pouring the mix into a blender), blend puree until very smooth.

6. Serve soup topping each bowl with garnish. Enjoy!