Creamy Coconut, Broccoli and Lemongrass Soup

by Natalie Ruggeri April 01, 2017 2 min read 0 Comments

Creamy Coconut, Broccoli and Lemongrass Soup

Well it's getting to that time of year again, booooooo, I honestly don't like winter, at all :( However there are a few things that get me through this time of year, and a good nourishing soup is without a doubt one of those!

This creation is super yummy, simple to make and very versatile, a satisfying soup the whole family will enjoy and yup the kiddies won't even know it's good for them :) Yayyyyy

I've used a few dashes of Doterra magic to enhance this soup to epic scale,                               Why I love Doterra Lemongrass oil??

Taking internally it can help with high blood pressure and cholesterol, Hypo and hyperthyroid & digestive issues, Yup what's not to love xx

Ingredients

1 tbls coconut oil

1 large brown oil diced

2 large white potatoes peeled and diced

2 large heads of broccoli 

1 can coconut milk

1 litre boiled water

3 cloves of garlic

1 tsp chilli flakes

3 tsp salt

1 tsp pepper

4 -5 drops of lemongrass

 

Directions

In a large pot melt the coconut oil, add the onion and garlic and cook until the onion becomes soft, add the potatoes and the broccoli and cook for a further few minutes, add the boiled water, and the remaining ingredients

 (apart from the coconut milk and lemongrass drops) and bring to the boil and then reduce the heat and let the soup simmer for approx 15-20mins until the potatoes are tender, take off the heat and let it cool slightly, using a blender gently blend the soup until well mixed, either liquefy or leave the mixture chunky,

add the lemon grass drops and coconut milk and blend until everything is well combined, serve heated remaining can be freezed or kept in the fridge for 3 days, enjoy xx



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