Creamy Broccoli Coconut Soup
Creamy broccoli coconut soup is a recipe with fresh ingredients from the creamy soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Broccoli
- 100 g waxy potatoes
- 100 g Celery Root
- 1 Shallot
- 1 Garlic clove
- 3 tbsp olive oil
- 800 ml vegetable broth
- a handful basil leaves
- 2 tbsp coconut chips
- 4 basil leaves
- 200 ml coconut milk
- Salt
- Pepper (freshly ground)
- marigold flower (for garnish)
Instructions
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1.
Wash, trim and chop the broccoli. Peel and dice the potatoes and celery root. Peel and finely mince the shallot and garlic clove. Sauté both in hot oil, then add the potatoes, celery root and broccoli and deglaze with broth. Simmer gently for about 15 minutes until tender.
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2.
Meanwhile rinse the basil, shake dry and cut the leaves into fine strips. Set aside a few for garnish. Toast the coconut chips in a dry pan until golden brown, remove and let cool.
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3.
Take about one-third of the soup’s vegetables out. Add coconut milk and basil to the pot and blend finely. If the soup is too thin or thick, simmer a bit longer or add more broth. Season with salt and pepper, then return the removed vegetables. Serve garnished with coconut chips, basil strips and marigold flower.
