A broccoli soup packed full of nutrition and flavour. Great for lunch or dinner.
This soup was better than I thought it would be due to the “kick” of the ginger. I had initially thought of coconut and Broccoli simply because they were two ingredients in my fridge that needed to be cooked…but suspected that the combination would be a bit too bland. So, voila Ginger! You tap dancing, jazz hand spice! You lifted it up and I am thankful! I had a huge bowl for lunch and enjoyed it!
1 large head of Broccoli, cut into florets
1 onion, finely chopped
1 clove garlic, finely chopped
1 inch of fresh ginger, finely chopped
1 1/2 cups coconut milk
500ml vegetable stock (you could use chicken stock if you wished)
1 tbslpn coconut oil
- Heat the coconut oil in a large saucepan on a medium heat.
- Add the onion, ginger and garlic and cook for 3-4 minutes until soft.
- Add the broccoli, coconut milk and stock. Bring to the boil, then simmer for 5-18 minutes until the broccoli is soft.
- Blend with a processor/hand blender.
- Serve, slurp and enjoy!