Google+ Allergy-Free Vintage Cookery: Creamy Broccoli Soup with Crabmeat (dairy free)


Monday, January 13, 2014

Creamy Broccoli Soup with Crabmeat (dairy free)

Missing your creamy soups while you're dairy free?  Coconut milk makes a great substitute.  This is a quick and easy broccoli soup, spiced up with a bit of Old Bay seasoning.  I added crabmeat on top for protein, and because I think broccoli soup can get boring :)

Creamy Broccoli Soup with Crabmeat

2 Tbsp oil
4 cloves garlic, minced
1 bunch green onions
2 16 oz. packages frozen broccoli
6 cups chicken broth
1 Tbsp Old Bay seasoning
1 can coconut milk
3 Tbsp coconut butter
1 can crabmeat, drained

Soften the garlic in the oil over medium heat for about 2 minutes.  Add the green onion and heat for another minute.  Drop in the broccoli, broth and Old Bay and bring to a boil.  Reduce heat and simmer for at least 15 minutes, or until broccoli is soft.

Add the coconut milk and coconut butter and heat another five minutes. Blend with an immersion blender.  Ladle into bowls and top with crabmeat.

Shared with Allergy Free Wednesday.

1 comment:

  1. Looks delicious! I'll bet it would be good with salmon, too!