While talking to my mom about using coconut milk in vegan cream of broccoli soup I brought up the point that coconut fat is good for you. This is contrary to the widely believed notion (popularized during the 80’s) that coconut fat is an unhealthy saturated similar to butter.
Lots of vegetarian, new age, raw, and vegan food blogs recommend coconut oil (like here, and here and here) however, I wanted to see the hard evidence for myself. After a little internet sleuthing I found this journal article that links consumption of coconut oil with a reduction in total cholesterol, triglycerides, phospholipids, LDL (bad cholesterol) levels and a increase in HDL (good cholesterol). Coconut milk is especially handy for those who find dairy to be a foe; it is a great replacement for cream, half & half or milk in recipes. For example, the other night I used coconut milk in place of heavy cream in this recipe for roast chicken with dijon sauce and it came out delicious. My dad loathes the smell and taste of coconut so for him coconut remains a foe but, for everyone else dig in since coconut is your friend.
Cream of Broccoli Soup
(taught to me by my running buddy DS)
1 can of lite coconut milk
1 large head of broccoli
1 bunch of cilantro (chopped)
1 green onion (chopped)
2 tsp salt-free blend seasoning (seasoning of choice – curry spice would be nice)
1 lime (juice)
salt to taste
Steam the broccoli in a pot with a few inches of water or in a streamer for 20 minutes or until the broccoli is well cooked. Strain away the water from the pot and add the coconut milk, cilantro, seasoning, lime juice, and salt blend with an immersion blender or in a food processor. Serve hot or cold.
Here is what all the ingrediants look like waiting to be blended.
Here is the blending process. The best part of this soup is that you only have to wash one pot.