Creamy Broccoli Soup
4 portions
40mTender leek and broccoli with chili flake and lemon. This is a healthy soup that should accommodate just about any diet or allergy requirement out there.
What you will need
2 cloves Garlic
1 Leek
1 head Broccoli
1 Tbsp Olive Oil
Salt
1/2 tsp Chili Flakes
2 cups Vegetable Broth
1 Tbsp White Wine Vinegar
1 cup Coconut Milk
2 cups Baby Spinach
Black Pepper
1 Lemon
(Nutritional facts 28 calories, 0.94 g fat, 4.68 g carbohydrates, 0.96 g protein, 0 mg cholesterol, 449 mg sodium)How to cook
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Peel garlic cloves and chop or grate to a fine paste.
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Remove the last inch of the root tip of the leek. Then slice it in half lengthwise, like a hot dog bun. Rinse the leek to remove any silt that may be caught between the folds. Slice the leek thin.
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Remove the florets (the leafy part of the broccoli). Slice away the stem until all of the florets are broken up to around 1" in diameter.
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Warm the olive oil in a soup pot over medium heat.
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Add the leek and cook, stirring frequently, until the leek is tender and lightened in color.
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Stir in the crushed garlic.
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Add a pinch of salt.
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Add the chili flakes. Cook for just about 30 seconds, or until you can smell the garlic and the chili.
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Add the broccoli.
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Pour in the vegetable broth.
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Add the vinegar.
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Add the coconut milk and bring the pot to a simmer.
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Add the spinach. Stir the spinach down into the broth and simmer just long enough to wilt the spianch.
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Blend to a rough puree. An immersion blender is convenient for this task and leaves the soup with a little texture. But you can just as easily transfer the soup in portions to a blender or food processor.
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Season with salt, pepper and lemon juice to taste.
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How to Crush Garlic
Basic cooking techniques. Using the side of your knife.