Broccoli and coconut soup
This vegan broccoli and coconut soup is a perfect immune booster all year round. It’s super easy to make, a bit spiced but delicate. Serve it with wholesome noodles or bread.
Ingredients
Method
- Finely chop the onion, ginger, garlic and red chilli. Roughly chop the broccoli.
- Heat the coconut oil in a saucepan and gently sauté the onion for 5 minutes until soft. Add the garlic, ginger, chilli and stir for 2 minutes.
- Add the broccoli, stir for 30 seconds, then pour over the veggie stock. Bring to the boil, then simmer for 10 minutes. Add the coconut milk and simmer for 5 minutes.
- Turn off the heat, add the coriander leaves and lime juice, then blend into a smooth, silky soup.
- Taste, adjust the seasoning.
- Serve with lime wedges.