Broccoli, Coconut & Ginger Soup Recipe | Abel & Cole
Broccoli, Coconut & Ginger Soup
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Total: 25 mins
This silky-smooth soup pairs the mellow nuttiness of courgette and broccoli with creamy coconut milk in-fused with a lick of ginger heat and a zingy squeeze of lime juice, topped off with crunchy toasted pumpkin seeds.
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Ingredients you'll need
  • 1 courgette
  • 1 garlic clove
  • A thumb of ginger
  • 25g pumpkin seeds
  • A head of broccoli
  • 400ml coconut milk
  • 1 lime
From your kitchen
  • ½ tbsp olive or coconut oil
  • 400ml hot water
  • Sea salt and freshly ground pepper
You'll need
  • Large pan
  • Measuring jug
  • Hand-held belnder or blender
Step by step this way
  • 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.

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