Many people throw away the stems of the broccoli, but there’s no reason to. Here’s a great soup that uses all of the broccoli. Serves 6
2 Tbspcoconut oil
4leeks, white part only, sliced
1 largeonion, chopped
3 mediumshallots, chopped
750gbroccoli stalks and florets, chopped
1/4 mediumapple, diced
4 cups vegetable or chicken stock
1 Tbspcurry powder
to tastesalt and pepper
1 cupcoconut milk
Melt the coconut oil over medium heat in a large stock pot. Add the leeks, onions, and shallots and saute until softened, about 5-10 minutes.
Add the broccoli, apple, and stock, adding water if needed to fully submerge the vegetables. Increase the heat and bring the soup to a boil, then lower to a simmer and cook for 20 minutes or until the vegetables are softened.
Add the curry powder and season with salt and pepper to taste. Turn off the heat and let the soup cool slightly.
Use a stick blender to mix until the soup is smooth. Add the coconut milk and stir to incorporate it into the soup.
Turn the heat to high, and bring the soup back up to a boil.
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