Broccoli & Coconut Soup with Chilli

Broccoli & Coconut Soup with Chilli

This creamy and filling soup is packed with nutrients from broccoli. For a protein boost add diced cooked chicken, tofu or tempeh.

Ingredients (SERVES 2):

1 white onion, chopped (can use frozen pre-chopped)

1 tbsp of coconut oil

1 head of broccoli, trim the very bottom off the stalk (or use equivalent frozen florets)

1 tin Biona of organic coconut milk

2 cloves of garlic crushed (or equivalent cheats garlic)

1 tbsp of freshly grated ginger (or equivalent cheats ginger)

1/2 red chilli, finely diced (or equivalent cheats chilli)

200ml stock from stock cube/pot (chicken or vegetable) or bone broth

Salt & pepper

 

Instructions:

1. Heat the coconut oil in a large pan and sauté the onions for 5 minutes until lightly golden.

2. Add the garlic, ginger, chilli and sauté for another 2 minutes.

3. While this is cooking, roughly chop the broccoli then add to the pan with the onion mix and stir.

4. Pour in the coconut milk and stock and simmer for 20 minutes.

5. Blend the mix using a stick blender until smooth.

6. Season to taste with salt and pepper.

7. To serve, top with chopped fresh herbs, nuts and seeds.