Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Heat the rapeseed oil in a saucepan over a medium heat and saute the onion, carrot and diced broccoli stalk (not the broccoli florets!) for 5 minutes. Add the ginger, garlic, kaffir lime leaves and lemongrass and saute for a further 5 minutes.
Add the coconut milk, water and vegetable bouillon and bring together to a gentle simmer. Simmer for 10 minutes, until the vegetables start to soften.
Add the broccoli florets to the saucepan and bring back to a simmer for 4 minutes. Remove from the heat and squeeze in the lime juice and add the mint.
Leave to cool for 5 minutes. Remove the lemongrass and kaffir lime leaves and puree in a blender.
I like a super-fine soup so I tend to puree this in the nutri-bullet. Be warned though… you need to allow it to cool for 15 minutes before blending or the nutri-bullet will explode. This is mentioned from experience. I was being impatient and the nutri-bullet (and soup) exploded all over me and my kitchen! Ow!“