- 1 courgette
- 1 garlic clove
- A thumb of ginger
- 25g pumpkin seeds
- A head of broccoli
- 400ml coconut milk
- 1 lime
- ½ tbsp olive or coconut oil
- 400ml hot water
- Sea salt
- Freshly ground pepper
- Large pan
- Measuring jug
- Hand-held belnder or blender
- 1.
Trim the courgette and chop it into small chunks. Peel and finely grate the garlic and ginger.
- 2.
Place a large pan on the heat for 2 mins then add the pumpkin seeds. Toast for 2-3 mins till golden and nutty smelling. Tip them on to a small plate.
- 3.
Place the pan back on the heat and drizzle in ½ tbsp oil. Add the courgette, garlic and ginger and season with a pinch of salt and pepper. Fry for 4-5 mins, stirring every now and then.
- 4.
While the courgette fries, finely chop the broccoli, florets and stalk. Fill and boil your kettle.
- 5.
Pour the tin of coconut milk into the pan and add 400ml hot water from the kettle. Bring to a simmer. Add the broccoli with a pinch of salt and pepper and simmer for 8 mins , no lid on the pan, till the broccoli is soft. Zest and juice in the lime.
- 6.
Blitz using a hand blender till really smooth, or ladle the soup into a blender and blitz. Taste and add more salt or pepper if you think it needs it. Ladle into warm bowls and top with the toasted pumpkin seeds to serve.
- Tip
Eat & Keep
The soup will keep for up to 3 days in the fridge, or you can freeze it for a couple of months. Ladle into tubs, cool, and chill or freeze (keep the toasted pumpkin seeds in a jar or tub for later). Defrost overnight and make sure it is piping hot all the way through when you reheat it. Top with the pumpkin seeds to serve.
