Broccoli is one of the vegetables that my children turn up their noses at, but this creamy and easy broccoli soup recipe is so tasty, that they loved it. For other people out there, who are likely to push broccoli to one side of their plates, well; this recipe might just change your mind!Jump to Recipe
This easy broccoli soup recipe was inspired by Thai flavors, but it is milder for broader appeal. The coconut milk gives it a nice creaminess and masks the broccoli taste. It is easy to prepare, delicious, packed with nutrients, and just perfect for these cold winter nights.
Brocccoli is a member of the cruciferous family, which include cauliflower and brussels sprout. It is a powerhouse of nutrients, with low calories and very high fibre content. It has more protein than most vegetables, and is rich in vit C, vit K, vit A and iron. It is also a good source of minerals like selenium and magnesium.
It has a high content of phytonutrients, of which glucosinolate is one of them. Glucosinolates are the sulphur-based substance which are responsible for the bitter taste in the broccoli. They break down into substances which have protective properties against cancer in several organs.
Green and purple sprouting broccoli are more dense in phytonutrients and Vit. C than the regular broccoli, so they are even better for you.
How To Store Broccoli
Research have shown that broccoli loses its nutritional content very quickly after harvest. Keeping the florets in a sealed bag and refrigerating helps to stem the decline. It is also better if you pick the wrapped florets when you go shopping rather than the naked vegetables, as it will retain its nutritional content better.
Another way to preserve broccoli is to store in air-tight bag and freeze. It can last for many months when stored in this way.
Broccoli Soup With Coconut Milk
- Cook the onions in the oil until soft and translucent.
- Add the garlic and ground coriander. Stir for 30 secs, then add the chilli and ginger followed by the broccoli.
- Pour the coconut milk, with half of the stock into the pan.
- Add some salt to taste.
- Cover the pan and allow to cook for about 10 mins.
- Remove from heat, then stir in the spinach and the coriander leaves.
- Blitz in a blender or with a hand-held blender.
- Add some of the reserved stock if you like the soup thinner, put it back on heat for 2 mins.
- Remove from heat and serve.