Broccoli and coconut soup
22 Oct 2020
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
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
- 1 onion
- 2 cloves of garlic
- 1 inch ginger
- 1 red chilli, deseeded
- 1 Tbsp coconut oil
- 1 head of broccoli (about 400g)
- 500ml vegetable stock
- 1 handful coriander leaves
- ½ can coconut milk
- Juice of 1 lime
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Soup
- Cuisines: - Thai
- Ingredients: - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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