I had a bunch of vegetables that were nearing their goodbye date so I decided to make soup. This was simple and yummy. Original recipe from Mouthwatering Vegan.
Cream of Coconut and Broccoli Soup
2 tbsps coconut virgin oil
1 medium broccoli head, cut into florets
1 onion, roughly chopped
2 garlic cloves, roughly chopped
1 cup of vegetable stock
2 cups of coconut cream
salt to taste
1 tbsp freshly cut coriander (optional)
lime wedges, for squeezing onto soup
In a large saucepan (with a lid) on a low-medium heat add the coconut oil.
Add the onion and broccoli, stir on a gentle heat for around 10 minutes, add the garlic, and continue stirring.
Next add the stock and cover.
Allow to simmer for 15-20 minutes, then add the coconut milk, stir again, cover and allow to cook for a further 10 minutes or so.
Allow to cool for a few minutes, then add the salt and coriander. Pour slowly into a food blender, and blend until smooth – it will be very thick at this point, so add 1 cup water and 1/2 cup stock and blend again.
Re-heat, and serve immediately with the lime wedges.