Recipe: Dairy-free “cream” of broccoli and zucchini soup

This weekend we went to the farmer’s market. My hubby had a printed a few recipes off the internet that called for zucchini. Lots of it.

When we got home, he admits that he doesn’t actually love the taste of zucchini. So here I am in the kitchen with 7 gorgeous yellow zucchinis. What to do? With the weather getting a little colder where I am, I thought I could make a soup with all the veggies that were crying to be used in my fridge.

So here we have it! A gluten-free, dairy-free veggie filled soup that my hubby is taking to work for lunch tomorrow. For those who haven’t been following, the hubs is pretty picky and doesn’t love the taste and texture of some/most veggies. So if he eats a recipe I make, I post it right away!

Also excuse the photo that is on this post. I made this at night when baby girl was sleeping so I only had my icky yellow kitchen lighting. #momlife

Gluten-free, dairy-free “cream” of broccoli and zucchini soup

Makes 4 healthy sized servings.

Ingredients: 

  • 1/2 onion chopped
  • 1/2 tablespoon of coconut oil
  • 1 inch of fresh ginger, grated
  • 2 cups of broccoli florets
  • 2 large zucchinis, chopped (yellow or green, doesn’t matter)
  • 3 cups of broth (your choice, chicken or veggie)
  • 1 can of full-fat coconut milk
  • 1 cup of spinach (or eyeball 2 handfuls)
  • 1/2 a lemon’s worth of lemon juice (prob about 2 tbsps)
  • 1 tsp of chili flakes (optional – this adds a lot of kick)
  • 1 tsp of turmeric
  • Salt and pepper to taste

How to: 

  1. Saute onion in coconut oil until the onion is transluscent
  2. Add the grated ginger, saute a few seconds more
  3. Add the broccoli and zucchini.
  4. Add the chili flakes (if using) and turmeric to coat veggies.
  5. Add the broth of your choice. Bring to a boil and simmer for 5 minutes
  6. Add the coconut milk and simmer for 5 more minutes
  7. Add spinach and lemon juice.
  8. When everything is looking all simmered up – use your immersion blender to blend this into a happy green soup (or more yellow if you used yellow zucchini like I did in my first batch).
  9. Season with salt and pepper to taste

Note: I added about double the amount of chili flakes. It’s got a LOT of kick. But we’re into that, so that’s ok 🙂

This makes a great side soup or starter!

Happy soup making!

 

 

Author: Jackie

Jackie is a certified holistic nutritionist (with the Alive Academy out of Richmond, B.C.) in her spare time. Full-time she works in an office (like many of you!) and is always looking for ways to make her busy life happy and healthy. She is a mom to 2 lovely daughters, and a wife to a picky-eater husband who always keeps her on her toes when she is creating healthy recipes.

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