Craving a nourishing vegetarian starter that's both creamy and vibrant? Our expert-tested creamy coconut broccoli soup with fresh mint delivers rich flavor and wholesome ingredients in just 20 minutes.
Serves 4
Prep time: 20 minutes
Ingredients
- 600 g broccoli
- 1 boiled potato
- 500 ml vegetable stock
- 400 ml coconut milk
- 1 handful of mint leaves + extra for garnish
- 4 tsp coconut yogurt
- 1 tbsp pumpkin seeds
- 1 tsp chia seeds
- 1 tsp linseed
- Hand blender
Preparation
- Divide broccoli into small florets, wash, and drain. Steam for about 5 minutes.
- Cut the peeled potato into cubes.
- Toast pumpkin seeds briefly in a dry skillet and set aside on a plate.
- Combine broccoli, potato, stock, coconut milk, and mint in a pan. Purée with a hand blender until smooth, then bring to a boil. Season with salt and pepper to taste.
- Ladle soup into 4 bowls. Stir coconut yogurt until smooth and add a spoonful to each. Garnish with pumpkin seeds, chia seeds, linseeds, and a mint leaf.
Explore more delicious broccoli soup recipes in the September issue of Santé!
Image: Stockfood
