2heads broccoli, roughly choppedinclude stalk, cutting off the bottom inch and dry bumpy bits
400gcan lite coconut milk
2cupsof water (440 g) or low-sodium stock (if using stock, halve salt below)
½cupred lentils, split peas or medium potato (optional for a thicker soup)
1teaspoonfreshly ground pepper
1teaspoonsalt
Instructions
Heat olive oil in large saucepan.
Add onion and garlic. Cook over medium heat for 2 minutes.
Add spices and cook for another 2 minutes.
Then add broccoli, coconut milk, water, red lentils (if using), salt and pepper.
Bring to the boil and then lower heat. Simmer for approximately 20 minutes, until lentils soft.
Once lentils soft, purée soup with blender, food processor or stick blender, until smooth.
Adjust salt and pepper, to taste.
Serve as is, or top with plain steamed broccoli, fresh coriander or crispy chickpea croutons. Enjoy!
Notes
Reheating Once refrigerated this soup will thicken substantially, especially if you added the lentils or split peas. Mix through a little water before reheating to achieve the desired consistency.