• 6 Tbsp unsalted butter

  • 3 Tbsp of all purpose flour (APF)

  • 2 Tbsp olive oil

  • 2 pounds of fresh broccoli (stems separated from florets and chopped).

  • 2 medium size yellow onions, chopped

  • 4 cloves of garlic, minced

  • 2 Tbsp of fresh tarragon, minced

  • 8 cups of low sodium chicken or vegetable broth

  • 1 cup of coconut milk

  • kosher salt

  • freshly cracked pepper


  1. Start off by melting the 3 Tbsp of butter and 2 Tbsp of oil over medium high heat in a med. heavy bottom pot (I like to use cast-iron from Le Cruset).

  2. Next, add in the chopped onions and broccoli stems, season with kosher salt and pepper (to taste, I like to start off with 1 tsp of each and work up). Sauté over medium high heat for 5-6 minutes, until the onions start to look translucent.

  3. Now, add in the minced tarragon and garlic cloves. Sauté for 1 minute, until the aromas are released.

  4. Now, add in the broccoli florets and give a quick toss before adding in the broth. Bring the soup to a boil, then simmer for 15 minutes.

  5. Next, add in 1 cup of coconut cream and simmer for another 5 minutes. ( to make the coconut milk creamy from the can, I like to blend the meat and the water on high speed for 30 seconds in my Vitamix ).

  6. Now, turn off the heat and let cool slightly before blending. Blend until the mixture has a pure consistency.

  7. Next, mix together 3 Tbsp of butter with 3 Tbsp of APF to create a paste.

  8. Return the soup to the pot, turn the heat on to medium and whisk in the paste to thicken, about 5 minutes.

  9. Lastly season with kosher salt and freshly cracked pepper to taste and ENJOY!

Nicole FaniComment