Soup is my smoothie replacement in the winter. I long for warm days when I can put all of my favorite fruits and veggies into a cold smoothie but right now my belly needs warmth. While my belly needs warmth, my body still needs the fiber and nutrition that I would get from my daily smoothie. I love the classic soup recipes as much as the next person but so many are dairy overload which defeats the purpose of having a soul satisfying yet healthy soup. This broccoli soup is a lighter take on cream of broccoli soup. Broccoli is a great way to cross your fiber intake off the list. It is part of the cruciferous veggie family alongside other health superstars cauliflower, cabbage and kale. These veggies have major anti-inflammatory properties which help your entire body stay young from heart to skin. Garlic is anti fungal and known to boost the immune system which for me is VITAL during cold and flu season. For comfort, you can sip it on its own or add toppings to make a full meal. I love it with soba noodles, kimchi and roasted chickpeas. What are your favorite toppings?

  • 3 tablespoons coconut oil
  • 2 yukon gold potatoes chopped
  • 2 parsnips chopped
  • 4 cups broccoli florets
  • 1 jalapeno pepper sliced
  • 10 garlic gloves smashed
  • 1/4 cup chopped parsley
  • 1/4 cup rice wine vinegar
  • 32oz low sodium veggie stock
  • 3 tablespoons hot sauce or sriracha
  •  1 can unsweetened coconut milk
  • Salt and pepper to season as you layer ingredients in

In large stockpot, melt coconut oil over medium heat. Once melted, add potato, parsnips and broccoli. Season with salt and pepper. Saute veggies until broccoli is bright green and root veggies soften a bit (about 5 minutes.) Add garlic and jalapeno, cook for another few minutes until it becomes fragrant. Next, add rice wine vinegar and broth. Season with salt and pepper. Bring pot to a boil, lower heat and simmer for 20 minutes. Remove pot from heat, using an immersion blender combine all ingredients until smooth. Return to low heat and slowly stir in hot sauce and then coconut milk. Season again. Cook for another 10 minutes on low heat.

*The key to really bring out the flavor of each layer is to make sure you season each layer.*

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