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!
INGREDIENTS
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
METHOD
- 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!
3 Comments
Angie C
October 31, 2011 at 11:46 pmI have noticed that the stock cubes I use are yeast and gluten free…is that any good to you. I got mine from the Organic food shop but think I have seen similiar in Spinneys.
Hayley
October 31, 2011 at 12:33 amCan you do it without the vegetable/ chicken stock? It has yeast and corn starch so just wondering if there is an alternative as this sounds yummy!!
Angie C
October 31, 2011 at 7:57 amSure, can’t see why not! Add a little bit more coconut milk though.