Cream of Coconut and Broccoli Soup

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

Serves 3-4

Ingredients

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

Method

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.