Cream of Broccoli Soup with Chicken Sausage

By Sally Cameron on March 02, 2015

Dairy Free, Soups, Stews & Chilies, the daniel plan, Vegan, Vegetarian

Bright green and velvety smooth, here is my latest soup recipe – cream of broccoli soup with chicken sausage. It is a welcome, warming bowl in the chilly months of early spring. March has arrived, but for much of the country spring is no where in sight. Living in temperate Southern California, it’s hard to imagine snow piled as high as your house. But even today in usually sunny Orange County, California, it was gray, chilly and drizzly. Perfect soup weather, so I made a new soup. The chicken sausage adds protein and makes it more satisfying.

Cream of Broccoli and Sausage Soup | AFoodCentricLife.com

Cream of Broccoli Soup with Chicken Sausage

There are lots of cream of broccoli soup recipes around. This one is a little different, in a healthy and delicious way. Instead of cream, I use whole coconut milk for the richness. That is welcome for the many dairy-sensitive people around, and it does not taste at all like coconut. Trust me. It is amazing, rich and velvety. For those concerned that coconut milk has a lot of saturated fat, know that the saturated fat in coconut milk is a medium chain fat. We burn it more like a carb, for energy. It’s a healthy fat you do not need to worry about.

The secret to the bright green color of this soup is adding raw baby spinach to the blender when you puree the cooked broccoli. Without it, the soup will be a drab green. Still tasty, but not the bright, pretty color with the raw spinach.

Adding Protein – Chicken Sausage

While this soup is creamy, full of vegetables and healthy fat, it needs protein. For that, I’ve added pre-cooked and pan-crisped chicken-turkey sausage as a garnish. It makes the soup more hearty and satisfying. The brand I buy is Applegate Organics and always have a package of the Sweet Italian style in the freezer for quick meals.

Recipe Edits for Vegans or Vegetarians

For vegan or vegetarian cooks, be sure to use vegetable broth and obviously skip the sausage. If you want to add protein, dice extra firm organic tofu or tempeh and brown the cubes in a little olive oil in a non-stick pan as your garnish.

Cream of Broccoli and Sausage Soup | AFoodCentricLife.com

Cream of Broccoli Soup with Chicken Sausage

This creamy soup gets its bright green color from broccoli and spinach and it richness from coconut milk. And you do not taste any coconut at all. The sausage adds protein and a crisp compliment to the soup. Serve with a side spinach salad. This soup is very thick. If want want it thinner, use a little more broth. For vegan or vegetarian diners, omit the chicken sausage. 
Servings 4

Ingredients

  • 1 tablespoon extra virgin olive oil plus 1 teaspoon
  • 1 small onion finely chopped 8 ounces
  • 2 ribs celery finely chopped
  • 1 1/2 pounds bagged broccoli florets
  • 3 cups low sodium chicken or vegetable broth preferably homemade
  • 1 cup canned whole coconut milk
  • 4 handfuls raw baby spinach
  • 3/4 pound pre-cooked chicken-turkey sausage 4 links
  • 2 tablespoons chopped chives or parsley for garnish optional

Instructions

  • Heat 1 tablespoon oil in a medium pot (4-5 quarts) over medium-low heat and cook the onion and celery until soft, 3-4 minutes. Add the chopped broccoli and the broth and bring to a boil. Cover the pot with a lid, reduce the heat to low and simmer until broccoli is very tender when pierced with the tip of a paring knife, about 20 minutes.
  • While the soup is simmering, brown the sausage. Slice links in half lengthwise, lay them flat on a cutting board and chop them into small pieces on the diagonal. Crisp sausages pieces in a non-stick pan over medium heat in 1 teaspoon olive oil until the edges are browned.
  • Place half of the broccoli, half of the coconut milk, and 2 handfuls of spinach into a blender and puree, starting with low speed and gradually increasing to high, with the lid on. Be careful when blending hot liquids. Blending the batch a half a a time is safer. Repeat with the other half and combine back into the pot and keep warm until serving time.
  • When serving, portion soup into bowls and top each bowl with crisped sausage pieces. Add chopped chives or parsley for garnish if desired.

Notes

You can use bundles of fresh broccoli as well. Cut the large, thick stems from the top florets part. Chop the stems small, as they are more fibrous and tough, then chop the florets roughly.
4 Comments
  1. La Torontoise - March 2nd, 2015

    Sally, so happy to find this soup today! i’m a broccoli queen… Love broccoli. obsessed with all things broccoli, and I cook for a cancer-sick friend who thinks broccoli is saving her life.
    Wish you a great week!

  2. The Attainable Gourmet - March 10th, 2015

    Oh this looks divine! It also sounds like a fabulous way to get a little protein into such a healthy and delicious dish. Can’t wait to try this! Hope you’re well, Sally!

  3. Deborah - January 23rd, 2016

    Snowed in in NYC, perfect time for this incredibly good-looking dish. I followed the recipe to a T, even added the celery when I really don’t care for it. I also probably used a lot more spinach but I wanted it to look bright green 🙂 which it did! This is exceptionally good and wholesome (green = heart chakra 🙂 Thank you!

  4. Sally Cameron - January 24th, 2016

    So glad it worked for you Deborah, and yes, great for a cold snowy NYC day. Thanks for your comment.

Leave a Comment

shares