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Broccoli and Coconut Cream Soup

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Broccoli and Coconut Cream Soup

with spinach, naan croutons, fried onions and cilantro

Informations supplémentaires
30 min. | 423 kcal | easy | Needs a blender, Family, Vegetarian |
1. Setup Cut the broccoli into pieces. Roughly chop the shallot, garlic and ginger. Cut the naan bread into small croutons.
2. Cook the broccoli Heat a drizzle of oil in a saucepan over medium high heat. Cook the shallot, garlic and ginger for 2 minutes. Add the broccoli and spinach and cook 2-3 minutes. Add salt and pepper.
3. Add the broth Add 2 2P | 2.5 3P cups of water, the broth cube and coconut milk. Bring to a boil. Reduce the heat to medium-low and simmer for 15-18 minutes.
4. Cook the naan Meanwhile, heat a drizzle of oil in a pan over medium high heat. Cook the naan croutons 3-4 minutes, turning them a few times until golden brown and crisp. Remove from the pan.
5. Blend the soup Reduce the soup with a mixer or hand blender until smooth and homogeneous. Adjust salt and pepper to taste.
6. Plate your dish Serve the soup and garnish with the naan croutons, fried onions and cilantro leaves. Bon appétit!
1 unit Broccoli
160 ml Coconut Milk
30 ml Fried Onions
80 g Baby Spinach
1 unit Vegetable Broth Cube(s)
2 unit Garlic Clove(s)
1 unit Ginger
0.5 unit Cilantro
1 unit Shallot
1 unit Naan Bread
What you need pan, pot, hand blender or blender
423 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 41g
14%
fat 26g
40%
cholesterol 0mg
fiber 5g
20%
protein 11g
saturated 16g
80%
sodium 986mg
41%
sugar 7g
trans 0g