Gluten-free | Sugar-free | Dairy-free | No added fats or oils
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.
I use kombu water in this recipe, and if you've been following me for a while, know it's a Bridget's Healthy Kitchen staple! Please click HERE for my kombu water recipe. Alternatively, you can use veggie stock, but I recommend kombu water as it is a lot healthier and will ensure this recipe stays free from all the hidden nasties.
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.
- 500 g (1.1 lbs) raw broccoli florets
- 1.2 Lts (2.2 pints) kombu water
- 1 tbsp low sodium tamari
- 2 tbsp finely chopped garlic
- 1 medium onion, peeled and thinly sliced
- Himalayan salt and freshly ground black pepper
- 2 tsp baking soda
- 1 handful mint leaves, roughly chopped + a few whole mint leaves to serve
- 4 tbsp coconut yoghurt to serve
- Into a medium-large pot set at medium temperature (on your cooktop), 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 bit of salt and pepper and set the broccoli aside.
- 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.
- 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.
- Taste the soup for flavour, adding more tamari, salt and pepper if desired.
- To serve the soup, ladle it into bowls and top with some coconut yoghurt, the reserved broccoli florets, and some fresh mint leaves.