Broccoli and mint soup
Ingredients
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
Timings
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.
Method
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.
DOWNLOAD OR PRINT RECIPE HERE.
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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