Cream of broccoli and coconut soup with croutons

      I love this soup, it's so smooth, flavorful and simple to make! 
     - 1 broccoli head
     - 2-3 carrots, cubed
     - 3 potatoes, cubed
     - 1 large onion, chopped
     - coconut milk
     - curry or turmeric
     - ginger
     - salt and pepper
     -1 Tablespoon coconut oil or  2-3 Tablespoons extra virgin olive oil
         - a few slices of your favorite bread
     - garlic powder

     In a large pot heat the coconut/olive oil and add the minced onions, fry them until golden then add the cubed carrots and potatoes and stir for a couple of minutes. Cut the broccoli into florets, remove the tough outer part from its stem and cut the cleaned stem into cubes. Add broccoli to soup, cover with water/ vegetable stock (not too much, just enough to cover the veggies), add salt, pepper, curry, ginger and let simmer until veggies are boiled. Purée the soup with an immersion blender or in a food processor, return to heat and add as much coconut milk as you please, keep tasting the soup until you reach the desired flavor and smoothness. 
   While the soup is boiling prepare the croutons as follows: cut the bread into cubes, place them on a baking sheet then sprinkle them with garlic powder, stir, drizzle with e.v.o.o. then stir again. Bake at 375 F until crispy, about 10 minutes, depending on the oven.
  Serve the soup with croutons and a dash of extra curry and ginger.
  You could always play with the flavors of this soup, if you love broccoli - just add some more, the same goes for the carrots or the potatoes,bring out the flavor of  whatever you like best. Enjoy!


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