Broccoli and Mint Soup

Gluten-free | Sugar-free | Dairy-free | No added fats or oils 

Serves: 4 
Cuisine: Bridget's Healthy Kitchen
Course: Lunch | Dinner
Prep time: 10 minutes
Cook time: 12 minutes

Want a tastier way to get more greens in your diet?

Hulk green and smashingly good - see what I did there? My broccoli and mint soup is a great way to get more greens into your diet.

I am super excited to be sharing this lean, mean, green, deliciously healthy broccoli and mint soup with you, as it is a staple in my kitchen during the winter months. The vibrant colour and satisfying flavours make it a favourite among my kids, and the plus, it's great for them! 

My broccoli & mint soup is wonderfully creamy despite being dairy-free. It is sweet and tender yet has no sugar. It's satisfying and warming and has no gluten, and excites the palate with its taste despite being filled with veggies!

Hints, tips and tricks

Try adding a couple of handfuls of shredded chicken, cooked crab meat, white fish or firm tofu for extra protein and bulk it up. But of course, it's just as good served piping hot as is. 

Before you start, you’ll need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

I also use coconut yoghurt. You can either use store-bought or homemade. If you decide to use store-bought, make sure it's good quality coconut yoghurt with no added sugar. Click HERE if you would like my homemade coconut yoghurt recipe. 

You can find this recipe and other delicious gluten, dairy, and sugar-free recipes in my cookbook MORE from Bridget's Healthy Kitchen. If you would like to purchase a copy, click HERE.

Recipe

• 500 g (1.1 lbs) raw broccoli florets
• 1.2 L (2.2 pints) Kombu Water
• 1 tbsp low sodium tamari
• 2 tbsp finely chopped garlic
• 1 medium onion, peeled and thinly sliced
• Mineral salt and freshly ground black pepper
• ½  tsp baking soda 
• 2 tsp Pure as Inulin Powder 
• 1 handful mint leaves, roughly chopped + a few whole mint leaves to serve
• 4 tbsp coconut yoghurt to serve 

Possible additions or alterations

• Try adding a couple of handfuls of shredded chicken to the soup for extra protein and flavour. 

Method

1. Into a medium to large pot set at medium temperature, add a handful of the broccoli florets along with 100 ml (3.5 fl oz) of the kombu water and allow the florets to steam for 3-4 minutes until just cooked. Season with a little salt and pepper, and set the broccoli aside. 
2. In the same pot, add the tamari, garlic and onion and stir fry without colour on medium to high heat for 3-4 minutes and then add the rest of the raw broccoli. Pour over the kombu water, season with salt and pepper and add the baking soda and inulin powder. 
3. Bring the soup to a gentle boil and cook for 5 minutes until the broccoli is just soft. Remove from the heat and add the mint leaves. Using a food processor or stick blender, blend the soup until smooth. 
4. Taste the soup for flavour, adding more tamari and salt and pepper if desired. 
5. To serve the soup, ladle the hot soup into bowls and top with some of the coconut yogurt, the reserved broccoli florets and some of the fresh mint leaves.