Creamy Broccoli Soup

Broccoli soup is so underrated. It’s a great winter warmer, packed full of veg, is easy to make and tastes delicious.

Serves 2

Cooks in 30 Minutes


β€’ 1 tbsp. olive oil
β€’ 1 onion peeled and diced
β€’ 2 cloves of garlic peeled and crushed
β€’ 1” 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

β€’ 2 tbsp. coconut cream (dollop for each bowl)
β€’ 40g toasted flaked almonds


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.