Peppered Super Brassica Soup

Peppered Super Brassica Soup Recipe

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Marc Lund


Creamy, warm, and filling broccoli and cauliflower soup.


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Stove Top


  • 2 stalk(s)
    broccoli, fresh, chopped
  • 1 stalk(s)
    cauliflower, chopped
  • 4 c
    vegetable stock
  • 2 stalk(s)
    celery, chopped
  • 1 medium
    onion, chopped
  • 2 tsp
    coconut oil
  • 1 can(s)
    coconut milk, unsweetened
  • 1 dash(es)

How to Make Peppered Super Brassica Soup


  1. Melt the coconut oil (this will usually be solid at room temperature) in a large saucepan over low heat.
  2. Add broccoli and cauliflower.
  3. Immediately add the vegetable stock. Raise heat to medium and bring to a boil.
  4. After the preparation boils, reduce heat to low, cover, and simmer 15 minutes.
  5. Remove cover. Stir in coconut milk until well incorporated.
  6. Remove saucepan from heat and when slightly cooled, pour the mixture into a food processor.
  7. Blend until smooth.
  8. Return blended mixture to saucepan and reheat on low to medium heat until desired serving temperature is achieved.


Printable Recipe Card

About Peppered Super Brassica Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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