I have developed a temporary fixation with coconut over the last 3 days – I love the flavour with a passion. Anyway, dinner dawned faster than I thought, and as luck had it, the combination of ingredients that made up this soup were far further in the yummy zone than I had expected. I would probably go as far as to say that this is my favourite broccoli soup ever. And super fast to make. If you wish to have it as a main course, as time may be pressing, then accompany it with crunchy bread, topped with pesto and sliced vegan cheese, and drizzled with olive oil – Mmmmmm.
(Note for mums : My 4 year old daughter, who thinks she doesn’t like broccoli, said it was her “favourite soup ever”).
- 2 tbsps coconut virgin oil
- 1 medium broccoli head, cut into florets
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- ½ cup of vegetable stock
- 2 cups of rich coconut milk
- salt to taste
- 1 tbsp freshly cut coriander
- lime wedges, for squeezing onto soup
Heat up a casserole, and add the coconut oil. Then 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 2 cups of water and blend again.
Re-heat, and serve immediately with the lime wedges.
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