Thai-style broccoli soup
This Thai-style broccoli soup is perfect for weight watchers and those on special diets as it’s vegan, low-fat, low-carb so rather healthy. I served it with Jasmine rice, but it can be served with flatbread, wholesome rolls or scones.
Ingredients
Method
- Finely chop the shallots, garlic, chilli, lemongrass and coriander stalks.
- Heat a spoonful of groundnut (or coconut) oil in pan and gently cook the chopped vegetables until soft.
- Meanwhile roughly chop the carrots and broccoli (including the stalk). Add these to the pan and gently sauté for 5 minutes.
- Pour in the stock and coconut milk, add the kaffir lime leaves, then bring to the boil. Gently simmer, under cover, for 20 -25 minutes until the vegetables are tender. Using a stick-blender, process the soup until you get a thick, velvety texture.
- Serve with a few spring onion slices and a squeeze of lime juice.