Broccoli, Mushroom Coconut Soup

So I just had to share this right away because I love it so much, and it only took me 35 minutes from stove to bowl. Mmmmmmmm. I thought up this recipe last night when I noticed a head of broccoli in the fridge that was close to death and I didn't want to throw it out. Its super easy and few ingredients. Enjoy!

Broccoli, Mushroom Coconut Soup
2 heads of broccoli
3 stalks of celery
5 green onions
1 sm package of mushrooms
1 clove garlic, minced
1 tbsp  of coconut oil
1 cup vegetable broth
2 cups of water
2 young coconuts, or 2.5 cups of canned coconut milk (clearly this is not a low fat soup)
Pepper to taste

Heat up a soup pot and oil on med/high. Chop up all of the veggies into bit sized pieces. I started with the onions and celery and threw those in to the pot to sweat while I chopped up the broccoli and mushrooms. When done chopping, add all of the veggies, the broth and the pepper into pot and cook for 10 minutes. If using young coconuts open them up and scoop out all of the meat and the water from one of the coconuts, drink the rest of the water from the second young coconut while you are cooking! Blend up the meat and water until smooth in a high speed blender. Add the coconut milk and water into the pot and set to simmer. Then your final step is to take half of the soup and puree it in a blender until smooth, add it back into the pot and Viola Done!  I am really impatient so I just let it simmer for 5 minutes, basically making sure all of the veggies are cooked and the coconut milk and broth have blended well. I can only imagine what this will taste like tomorrow, if there is any left. 

Devon suggested I use cooked and blended, cauliflower next time I make this to make the soup thicker. I totally agreed and was actually planning on it, but I guess I was wrong in thinking we had a head of it in our fridge. So next time that is the plan and when I do I will let you know how it goes! 

Hope you enjoy this as much as we did! 

Thanks for reading!
xoxo Nikki