INGREDIENTS:
Serves 2-3, MAKES 1½ litres
Soup Base
- 2 ½ Cups fresh broccoli, roughly cut
- 1½ cups potatoes, roughly cut
- 3 cups water
- 1½ teaspoons rock salt
- 1 inch fresh ginger, grated
- ¼ teaspoon black pepper powder
- 1 cup coconut milk
Topping
- 1 Cup fresh broccoli, roughly out
- ½ carrot, Cut into circles
- ¼ Cup fresh coriander chopped
- 1 Tablespoon pumpkin seeds
- 1 tablespoon pumpkin seeds
METHOD
Soup Base
- Heat a saucepan over medium heat. Add the broccoli, potato and water. Cover the pot and let the vegetables cook for 20 minutes. or unt the potatoes are fork tender.
- Add the ginger to the saucepan and let it cook with the vegetables for another 3-4 minutes
- Remove the pot from the stove and use an immersion blender to puree the vegetables
- Add the salt and pepper and mix well.
- Right before serving, add the coconut milk.
Topping
- Steam the broccoli and carrot until soft. Add to your soup, along with coriander and pumpkin Seeds. Serve the soup warm.
Recipe credited to satvic movement
