Spiced Broccoli, Courgette and Coconut soup

I’m a big lover of greens.

I know that some people love a green juice but for some reason I would prefer to eat my greens raw, stir fried or as a soup rather then in a juice – it’s just never been my thing.
That’s one of the reasons I have a few super green soups on my blog – I think it’s a brilliant way of packing in loads of healthy veggies with complimentary and delicious additions.
This soup definitely has lots of healthy greens; broccoli, courgette, sugar snaps and kale plus coconut milk to making it beautifully creamy.

You could swap the coconut milk for plantbased milk if you’d prefer a less creamy version but I love the combination.

I'd love to know if you made this recipe.

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Info

 

  4 servings
  15 minutes preparation time
  20 minutes cook time

Ingredients

  • 5 large shallots sliced roughly 
     
  • 1 tbsp coconut oil 
     
  • 4 cloves garlic sliced 
     
  • I knob ginger grated 
     
  • 1 large courgette chopped
     
  • 2 heads broccoli chopped 
     
  • 75g sugar snaps roughly chopped 
     
  • 1 red chilli sliced 
     
  • 1 can coconut milk 
     
  • 1 can water 
     
  • 3 handfuls kale 
     
  • 1 -2 tsp sea salt 
     
  • Black pepper 
     
  • Squeeze lime juice 
     
     
Toppings;
 
  • 75g sugar snaps roughly chopped 
     
  • Dollop of coconut yogurt 
     
  • 3-4 tbsp toasted sunflower seeds 
     
  • Coriander 

Directions

  1. In a large sauce pan, fry the shallot on a medium heat with the coconut oil for aprox 8-10 until soft. 
     
  2. Add garlic and ginger and fry for a further minute. Now add the courgette and broccoli and the sugar snaps then add the coconut milk and water and chilli. 
     
  3. Cover and simmer for 10 minutes until the veg is tender. Add the kale and cook for a further minute. 
     
  4. Blitz with a hand blender or food prosessor until smooth.
     
  5. Season well and squeeze in the lime.
  6. Top with the remaining sugar snap peas, coconut yogurt, toasted seeds and coriander. 

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