Broccoli is one of those vegetables we should all be including in our diet more. This soup uses Broccoli, but it is also lovely if you substitute one of the broccoli with half a head of cauliflower. It makes a very creamy soup.
2 large stalks of celery (including leaves)
2 heads of broccoli
3 cups of water
2 bay leaves
4 sprigs thyme
1.5 cups of coconut milk/cream (full-fat)
Salt and pepper to taste
Cut the broccoli into large florets and cut the stem into pieces. Roughly slice the celery. Add to a large pot along with the water, bay leaves and thyme. Place on medium heat and bring the water to a gentle bowl, turn down the heat and simmer for 5 minutes until broccoli is just tender. Place lid on the pot for a further 5 minutes to ensure cooked through. Add contents of pan (minus the bay leaves) along with coconut cream to a blender and blend until smooth. Season with salt and pepper.
We like to add a garnish to our bowls of soup. You can add either some sprouts or the following topping -
1 avocado cut into small cubes
1-2 sticks celery finely cubed
1 tsp nut butter (optional) - see my ABC nut butter recipie
handful of cashew nuts.
Mix the above together and pile unto warm bowls of soup. You can add some sprouts at this stage as well if you wish.
Soup can be frozen.
NOTE - When using coconut cream/milk. Try to purchase ones that do not have E numbers and extras added in, and where possible buy organic. In the UK Biona is a great coconut milk to use, In NZ the Trad-aid coconut milk/cream is delicious.
You can also make your own quite quickly out of organic desiccated coconut....