Broccoli Soup with Fragrant Thai Spices
Warming, hearty, delicious this broccoli soup is full of flavour but is also a great cleanser. Cruciferous vegetables like broccoli are great for the liver and the sulphoraphane in them has also been shown to have anti-cancer benefits. Onion, garlic, ginger and herbs such as coriander and basil have great antibacterial properties and also help the cleansing process.
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  1. 1 large head of broccoli, chopped (including the stalk)
  2. 1 medium onion, chopped
  3. 1 clove garlic, minced
  4. 1 tbsp. chopped ginger
  5. 2 kaffir lime leaves
  6. 10-12 basil leaves, chopped
  7. 2 tbsp. chopped coriander
  8. Juice of 1 lime
  9. 1 tbsp. coconut oil
  10. 3 tbsp. creamed coconut
  11. 1½ pints of boiling water
  12. Salt and pepper to taste
  1. In a large pan, melt the coconut oil.
  2. Add the onion and cook on a medium heat until translucent.
  3. Add the ginger, garlic, kaffir lime leaves and cook for 30 seconds, stirring to make sure it doesn't burn.
  4. Add the broccoli, boiling water and creamed coconut to the pan and turn the heat down. Allow to simmer for 10 minutes.
  5. Add the lime juice, coriander and basil and simmer for a further 5 minutes.
  6. Take of the heat and allow to cool down.
  7. Once cool place the contents of the pan in a blender and blitz until smooth.
  8. Put the soup back in the pan, add salt and pepper to taste and warm through when you're ready to serve.
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