BROCCOLI COCONUT SOUP
Broccoli Coconut Soup is a homemade, creamy, vegan, gluten free, healthy and filling soup. Easy to make, chopped almonds add a crunch to this delicious soup.
Ingredients
- 2 cups broccoli florets small
- 1 small potato peeled and cubed
- 1 small onion peeled and chopped
- 4 cloves garlic peeled and chopped
- ½ cup fresh coriander chopped
- 1 tbsp olive oil
- 2 cups coconut milk
- ½ cup water or stock
- ¼ tsp nutmeg powder
- ¼ tsp pepper powder
- 8-10 almonds cut into slivers or roughly chopped
- 1 tsp salt
Instructions
- Heat oil in a pan over medium heat. Add chopped onion, potato and garlic.
- Cover the pan with a lid and cook the vegetables for 2-3 minutes over low heat.
- Add stock or water, cover the pan and cook over low heat for 5 minutes.
- Add the broccoli florets and stir. Cook for 2 minutes. Don't overcook the broccoli.
- Add coconut milk.
- Puree the mixture along with the coriander.
- Return the pureed mixture into the pan. Gently heat up the soup.
- Add salt, nutmeg and pepper powder.
- Just before serving garnish with almond flakes.
Notes
- If you like, add a small green chilli when you saute the potatoes and onion.
- Adjust the salt according to your preference.
- If you find the soup too thick, just add a bit more of water, stock or coconut milk.
- Add chilli flakes if you like.