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: thefussiesteater.com
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
- 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.
- Add the rest of the ingredients except for the coconut milk
- Bring to boil then simmer for 30-45minutes
- Puree in a food processor in batches, adding the coconut milk respectively
- Pour back into saucepan and bring back to boiling point
- Turn off heat
- 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
This soup looks fantastic! Drizzling tahini on top is a great idea, a great dairy-free alternative to yogurt. I’m pinning this one!