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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Thai
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 inch ginger
  • 1 red chilli deseeded
  • 1 Tbsp coconut oil
  • 1 head of broccoli about 400g
  • 500 ml vegetable stock
  • 1 handful coriander leaves
  • ½ can coconut milk
  • Juice of 1 lime

Method
 

  1. Finely chop the onion, ginger, garlic and red chilli. Roughly chop the broccoli.
  2. 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.
  3. 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.
  4. Turn off the heat, add the coriander leaves and lime juice, then blend into a smooth, silky soup.
  5. Taste, adjust the seasoning.
  6. Serve with lime wedges.