Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp Olive Oil
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 3 Cloves Garlic (Crushed)
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1/4 tsp Cayenne Pepper
  • 8 cups Broccoli Florets ((1.6 pounds / 720g))
  • 3 cups Potatoes ((1 pound / 450g) Peeled and Chopped)
  • 6 cups Vegetable Stock/Broth ((1440ml))
  • 1/4 tsp Ground Black Pepper
  • Salt (To Taste)
  • 1 cup Canned Coconut Cream ((240ml) Unsweetened)

Instruction

  • Add olive oil and chopped onion to the pot and sauté on medium to high heat until the onions are softened. 
  • Add crushed garlic, dried thyme, dried rosemary and cayenne pepper and sauté with the onions for a few minutes so that the spices get lightly toasted. 
  • Add broccoli and potatoes and toss with the onions and spices until well mixed. 
  • Add the vegetable stock. 
  • Cover the pot and bring to a simmer. Reduce heat and let it simmer until the potatoes and broccoli are soft and cooked.
  • Turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool for a bit before transferring it in stages to your blender jug, blend and then return the soup to the pot. 
  • Add salt and pepper to taste.
  • Pour in the coconut cream.  
  • Stir the coconut cream into the soup and your soup is ready to serve! 
  • Serve topped with a drizzle of coconut cream and a sprinkle of ground black pepper on top, with some crusty bread on the side for dipping.