Broccoli and Coconut Soup – GF, Vegan

Broccoli and Coconut Soup – GF, Vegan
 
Prep time

Cook time

Total time

 

A creamy soup, drizzled with tahini and topped with finely chopped parsley
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 160g Leeks – sliced thinly
  • 1 med Spanish onion – sliced thinly
  • 7 Garlic cloves – sliced and diced
  • 3 (170g) Carrots – thinly sliced
  • Juice of 1 lemon
  • 850g Broccoli – chopped into bite size pieces
  • 50g chopped Parsley + extra for garnish
  • ½ tsp Cinnamon
  • 3 tsp dried Chives
  • 1 tsp dried Mint
  • 5 cups Vegetable stock
  • Salt
  • Pepper
  • 1 can light Coconut Milk

Instructions
  1. In a large saucepan, cook the onions, leeks and garlic in enough filtered water to just cover, for approx 10min or until soft and translucent on med – low heat.
  2. Add the rest of the ingredients except for the coconut milk
  3. Bring to boil then simmer for 30-45minutes
  4. Puree in a food processor in batches, adding the coconut milk respectively
  5. Pour back into saucepan and bring back to boiling point
  6. Turn off heat
  7. Serve with a drizzle of tahini and some chopped parsley, or a dollop of unsweetened non-diary yogurt

This post was submitted to ‘Sunday Night Soup Night! 3/11/2012‘ @ http://easynaturalfood.com/ and to ‘Fat Tuesday: March 13, 2012′ @ http://realfoodforager.com and to ‘ALLERGY-FRIENDLY FRIDAY’ @ http://www.cybelepascal.com

Share this with others

One thought on “Broccoli and Coconut Soup – GF, Vegan

Leave a Reply

Your email address will not be published. Required fields are marked *

Connect with Facebook

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: