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Cream of broccoli with coconut milk

By Ana Muñoz


7 Qt Saladmaster Titanium Pot


  • 100 g celery, washed and laminated, or with cone 4
  • 160 g onion, sliced, or with cone 4
  • 8 g ginger, fresh, grated
  • 1 or 2 broccoli, cut into pieces and stems the stems laminated or with the cone 4
  • 3 g of natural salt
  • 1 g of garlic powder
  • 400 ml coconut milk, 1 can
  • 1 liter vegetable broth or low sodium chicken
  • 100 g of baby spinach
  • Extra virgin olive oil
  • Chopped scallion for decorating (optional)


  • Preheat the 7 Qt Saladmaster Titanium Pot until the drop slips over the surface
  • Add a tablespoon of olive oil
  • Stir in celery, onion and ginger for 3-4 minutes until tender
  • Add broccoli, salt and garlic
  • Remove to combine
  • Sauté everything together for 1-2 minutes
  • Add coconut milk, stir well
  • Add the broth to the pot while stirring to mix with the ingredients
  • Cover and leave on medium heat until clicked
  • When you click, lower the temperature to the minimum
  • Cook for 15 to 20 minutes
  • With the help of a blender, make a cream with the consistency to taste
  • Add spinach to broccoli soup in pot, mix spinach with cream
  • The heat of the cream will cook spinach
  • Taste the soup and add salt, pepper or other spices to taste


  • This cream can be taken hot or cold according to the season
  • Can be garnished with chopped chives
  • You can add grated fresh ginger in each serving if you want a more intense flavor