Broccoli and mint soup



Serves 4


  • 1 onion, peeled and diced
  • 1 carrot, peeled and diced
  • 1 whole broccoli head, stalk removed and diced. Florets cut small and kept separate
  • 1 clove garlic, peeled and crushed
  • 3cm fresh ginger, peeled and diced
  • 2 kaffir lime leaves
  • 1 stalk lemongrass, end removed and bashed with the back of a knife
  • 400ml light coconut milk
  • 1 teaspoon vegetable bouillon
  • 1 tablespoon rapeseed oil
  • 100ml water
  • Juice of 1/2 lime
  • 15 mint leaves, chopped
  • Salt and pepper


Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes

Broccoli and mint soup

This is a beautifully fragrant, creamy and fresh soup which suits either a hot or cold September day. Broccoli is in abundance at this time of year and with the carrot, ginger, lemongrass and garlic, this makes for a bowl full of health.


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!

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