Looking for some inspiration for a delicious vegetarian starter? How about this deliciously creamy coconut broccoli soup with mint.
For 4 people
Preparation time 20 minutes
Ingredients
- 600 g broccoli
- 1 boiled potato
- 500 ml vegetable stock
- 400 ml coconut milk
- 1 handful of mint leaves + some extra
- 4 tsp coconut yogurt
- 1 tbsp pumpkin seeds
- 1 tsp chia seeds
- 1 tsp linseed
- Additionally needed:hand blender
Preparation
- Divide the broccoli into small florets, wash and drain. Steam for about 5 minutes.
- In the meantime, cut the peeled potato into cubes.
- Toast the pumpkin seeds briefly in a dry skillet and shake on a plate.
- Put the broccoli with the potato, stock, coconut milk and mint in a pan. Puree with a stick blender until smooth and bring the soup to a boil. Taste to see if you need more salt or pepper. Ladle the soup into 4 bowls.
- Stir the coconut yogurt until smooth and spoon a spoon into each bowl. Garnish with the pumpkin seeds, chia and linseeds and a mint leaf.
You can find more tasty broccoli soup recipes in the September issue of Santé!
Image:Stockfood
