This is the perfect green soup for winter days and my favorite dinner after a late workout. It is loaded with fibres, vitamins and plant protein to provide your body with the necessary nutrients. The preparation time for this soup is only 15 minutes and you could also easily prepare it in advance and store it in the freezer to heat up when you need a quick meal.
Prep time: 15 minutes
- 2 teaspoons of coconut oil
- 1/2 onion
- 1 head of broccoli
- 500 ml water (2 cups)
- Spices: organic vegetable broth cube, sea salt, pepper (to taste)
- 100 ml (1/2 cup) of coconut milk
- Sunflower seeds and almonds for topping
- Fresh coriander (optional)
Chop the onions and the broccoli into pieces.
Melt the coconut oil* in a saucepan and fry the chopped onions. Add the broccoli and heat for another minute. Then add water. I used around 500 ml (2 cups), this depends on the size of your broccoli, just make sure all the broccoli is covered with water. Then add the vegetable broth cube.
While waiting for the broccoli to become soft, roast the almonds and sunflower seeds in a frying pan.
Once the broccoli is tender, purée it with a blender stick.
Add the coconut milk first and then salt, pepper and coriander to taste. In the end, top with the roasted almonds, sunflower seeds and fresh coriander. Tipp: If you like to give this soup a spicy touch, cayenne pepper is your best friend.