Cream of broccoli soup with coconut milk and pumpkin seeds

 

  • 500 g broccoli
  • 1 courgette
  • Olive oil
  • Garlic
  • 2 spring onions
  • Juice of ½ lime
  • 400 ml coconut milk
  • 1 cube of vegetable stock
  • 1 tsp coriander (ground)
  • 15 g fresh mint leaves
  • Chia seeds
  • Linseed
  • Pumpkin seeds

 

Cut the broccoli and courgette into chunks. Heat two tablespoons of olive oil in a pan on medium heat. Crush a clove of garlic and add this to the ground coriander. Stir the mixture and add the courgette, broccoli and spring onions before frying it all together for a moment. Next, add 500 ml water, the coconut milk and the stock cube. Turn the heat down to low as soon as the soup begins to boil, then allow it to simmer for fifteen minutes. Meanwhile, finely chop the mint leaves, before adding them and the lime juice to the broccoli in the pan. Blend the ingredients using a blender into a liquid soup. Add salt and pepper and serve with a dash of olive oil and mint, pumpkin seeds, coconut milk and chia seeds. Bon Appétit!

Lots of love and have a nice day, see you soon! Daphne