Broccoli Soup with Coconut or Almond Milk (Dairy Free)
Broccoli Soup with Coconut Milk (Dairy Free)
Mamta Gupta
I was cleaning my kitchen cupboard one day and found this pack of coconut milk in the back. As I was planning to make a broccoli soup anyway, I decided to add it to my soup, in place of cream or milk or Stilton cheese, one of which I usually add to this soup. It came out delicious and something I have been making ever since. Amounts given are approximate. Taste and adjust.
Serves 4-5
Ingredients
300-325 gm. broccoli
1 onion
2 tbsp. butter (olive oil or other oil for vegans)
1/2 tsp. cumin seeds
1/2 inch piece of peeled ginger, chopped roughly
250-230 ml. vegetable stock (I often make it with water and Marigold Swiss Vegetable Bouillon)
1 tin coconut milk or 350-400 ml. or powder coconut milk powder to taste
A little freshly ground black pepper
Salt is not usually required, there is enough in the stock.
Optional
1 dash of chilli sauce. We usually add it to ours after serving in a bowl.
Instructions
Peel and chop onion and ginger.
Clean and chop broccoli.
Heat oil/butter in a pa, add cumin seeds.
Once they crackle, add and fry onions and ginger in it, until onions are a little soft.
Add broccoli and stir-fry for a few minutes.
Add the stock, bring to boil and then simmer for 8-10 minutes, until broccoli is soft.
Blend, using a hand blender. You can transfer it to a bowl before blending. Some blenders can ruin your pan!
If your broccoli was not tender, sieve to remove any fibres.
Pour the mixture back into the pan, add coconut milk, black pepper and stir.
Taste and adjust seasoning. Salt is usually not required, there is enough in the stock.
Re-heat (not boil) before serving.
