Paleo/ Soups/ Vegan/ Vegetarian

Broccoli, Ginger & Coconut Soup

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

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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!

 

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3 Comments

  • Reply
    Angie C
    October 31, 2011 at 11:46 pm

    I 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.

  • Reply
    Hayley
    October 31, 2011 at 12:33 am

    Can 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!!

    • Reply
      Angie C
      October 31, 2011 at 7:57 am

      Sure, can’t see why not! Add a little bit more coconut milk though.

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