Vegan Broccoli Soup
Broccoli Soup with Coconut Milk
Servings: 4
Adjust servings here:
Equipment
- cooking pot
- blender
Ingredients
- 500 grams broccoli
- 3 potatoes medium size
- 3 red onions
- 2 garlic
- 500 ml vegetable stock
- 1/2 tsp paprika powder
- nutmeg
- 250 ml coconut milk
- 250 ml almond milk
- 1 tbsp honey
- a bit salt
GARNISH
- croutons
- coconut milk
- olive oil
- curled parsley
- chili flakes
- blanched almonds
Instructions
- Wash the broccoli, cut the florets off and chop the stem into small pieces.
- Clean the potatoes and cut them into small chunks.
- Dice the onions and garlic.
- Heat a cooking pot over medium heat. Sauté the onions until soft, then add the garlic.
- Add the potatoes and broccoli, fry for a few minutes.
- Add the vegetable stock, paprika powder and nutmeg. Simmer for 30 minutes over low-medium heat.
- Add the coconut milk, almond milk and honey. Simmer for an additional 5 minutes.
- Use a hand blender to puree the soup until smooth. Taste and add salt as needed.
- GARNISHING
- Add a dash of coconut milk, croutons, parsley, chili flakes and chopped blanched almonds.