INGREDIENTS
- 1 head of broccoli (approx. 1lb/ 450 g)
- 4 cups of chicken broth/vegetable broth ( 960 ml)
- 2 tablespoons of coconut cream ( 30 ml)
- Salt
- Parsley, to garnish
INSTRUCTIONS
- Cut the broccoli stalks as thin as you can. Cut florets and set aside.
- Bring the broth to a boil and add the sliced stalks. Cook for 10 minutes.
- Add the florets to the broth and cook for another 10-15 minutes, or until the broccoli is soft.
- Remove from heat and use a hand/immersion blender to blend until smooth. If you don’t have an immersion blender, let the soup cool a little, then pour the soup into a blender or food processor to blend.
- Drizzle the coconut cream over the soup, season with salt, and garnish with parsley. Serve warm.
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