Creamy Broccoli Soup
Broccoli soup is so underrated. Itβs a great winter warmer, packed full of veg, is easy to make and tastes delicious.
Serves 2
Cooks in 30 Minutes
Ingredients
β’ 1 tbsp. olive oil
β’ 1 onion peeled and diced
β’ 2 cloves of garlic peeled and crushed
β’ 1β ginger peeled and grated
β’ 1 tsp. ground nutmeg
β’ 1 medium sized head of broccoli washed and diced into florets
β’ 500ml veggie stock
β’ 1 tin butter beans rinsed well and drained
β’ Salt & pepper
Toppings
β’ 2 tbsp. coconut cream (dollop for each bowl)
β’ 40g toasted flaked almonds
Method
β’ In a large saucepan, add the oil and onion, over low-medium heat. Place the lid on and let the onion sweat for 5-6 minutes.
β’ Toss in the garlic, ginger nutmeg and cook for 1 minute.
β’ Add the broccoli, stock and bring to boil. Lower the heat to a steady simmer for 6-8 minutes until the broccoli is tender.
β’ Turn off the heat and stir in the beans. Let sit for 2-3 minutes.
β’ Blend until smooth.
β’ Season with salt and pepper.
β’ Stir in the coconut (really recommend adding for some lightness and sweetness) top with the toasted almonds.