Broccoli and Coconut Cream Soup

Informations supplémentaires

35 min. | 423 kcal | easy | Vegetarian, Needs a blender, Plant-based | Printable version

1. Setup Cut the broccoli into pieces. Roughly chop the shallot, garlic and ginger. Cut the naan bread into small pieces.

2. Cook the broccoli Heat a drizzle of oil in a saucepan over medium-high heat. Cook the shallot, garlic and ginger for 2 minutes. Add the broccoli and spinach and cook 2-3 minutes. Add salt and pepper.

3. Add the broth Add 1.5 ^2P | 2 ^3P cups of water, the broth cube and coconut milk. Bring to a boil. Reduce the heat to medium-low and simmer for 15-18 minutes.

4. Cook the naan Meanwhile, heat a drizzle of oil in a pan over medium-high heat. Cook the naan bread pieces for 3-4 minutes, turning them a few times until golden brown and crisp. Remove from the pan.

5. Blend the soup Reduce the soup with a mixer or hand blender until smooth and homogeneous. Adjust salt and pepper to taste.

6. Plate your dish Serve the soup and garnish with the naan croutons, fried onions and cilantro leaves. Bon appétit!

1unitBroccoli

160mlCoconut Milk

20gFried Onions

80gBaby Spinach

1unitVegetable Broth Cube(s)

2unitGarlic Clove(s)

1unitGinger

1unitCilantro

1unitShallot

1unitNaan Bread

What you need pan, pot, hand blender or blender

423 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 41g

14%

fat 26g

40%

cholesterol 0mg

fiber 5g

20%

protein 11g

saturated 16g

80%

sodium 986mg

41%

sugar 7g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg