This Thai-style Broccoli soup happens to be one of those recipes you just kinda make up on the spot. You know how it goes – a little bit of this, a little bit of that and voila! I hope you enjoy it as much as we do in this household. NOTE: Thermomix users, you can do all of this in the TM, as you would a normal soup recipe.
- 1 leek, finely chopped
- 2 cloves of garlic
- 1 – 2 Tbsp olive or coconut oil, for sautéing
- 1 large head broccoli
- 1 medium potato
- chicken or vegetable stock, approx. 1 L
- 1 can full-fat coconut cream
- 3 drops doTERRA Lemongrass essential oil
- Salt + pepper, to taste
- extra coconut cream and chilli oil, to serve
Heat oil over a medium heat in a large saucepan. Sauté the leek and garlic until soft, taking care not to burn the garlic. Add the broccoli and potato and cover with enough stock so that just the tops of the vegetables are visible. Cook over a medium heat for 15 – 20 minutes or until potatoes are tender. In 2 batches, carefully transfer the broccoli mixture to a food processor and process together with the coconut cream until smooth and creamy, adding the stock as you go to find a consistency you are happy with. Add the lemongrass oil just before serving and mix together with enough seasoning to your palate. Top with extra coconut cream and/or chilli oil to serve.
PS Check out other essential oil infused recipes here and in my free download The Essential Kitchen