Coconut Cream of Spinach and Broccoli Soup Recipe

Makes 8, 1 cup servings

1 14-ounce can full fat coconut milk
3 cloves garlic, mashed with the flat of a knife
1 medium onion, chopped
1 teaspoon salt
3 ½ cups water
½ pound frozen broccoli (whole or chopped)
1 pound frozen spinach (whole or chopped)

Open the can of coconut milk and scoop about 3 tablespoons of the thick cream. Place in large saucepan and heat over medium high with the garlic, onion, and salt. After the onion has softened, add the rest of the can of coconut milk, water, broccoli, and spinach and heat until boiling.

After broccoli and spinach have thawed, puree the soup using an immersion blender or a regular blender. Blend until smooth.

Heat to hot and serve.

In a one cup serving = 122 calories, 9.5 g fat, 8.4 g saturated fat, 7.1 g carbohydrates, 2.1 g sugar, 3.3 g protein, 2.3 g fiber, 360 mg sodium, 3 Points+

Return to Spinach Coconut Soup

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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