This is my absolute favourite soup. It’s perfect for autumn weather. The broccoli and chilli keep things light and vibrant, the coconut cream makes it luxuriously silky and the fresh whack of coriander wakes up your palate. I’ve made this soup for years and it takes minutes. All of the ingredients are cheap and cheerful so you can feed your family in no time at all with a delicious meal that is very easy on your wallet! Also broccoli is really really good for you. Don’t believe me? Read this 6000 word ode to broccoli on Well Being Secrets and you’ll be buying it by the ton!
This soup is vegetarian/ vegan if you make it as is but you could always use chicken stock or add some crispy fried chorizo bits on top. Shavings of Parmesan cheese would also be an excellent addition or melted cheesy toasts for dipping. I like it as is. The husband and I have drastically reduced our meat intake in any case and loving a more veggie intense diet. If you are going to add meat make sure it’s the very best free-range, organic, grass fed and ethically sourced meat you can find. To add a punch of umami I used half vegetable stock and half mushroom stock. The mushroom stock has exceptional earthy, meaty flavour. If you can’t get your hands on some and don’t feel like making any either straight up veggie stock is perfect.
Broccoli, coconut & chilli soup
- 1 large head of broccoli (about 500g)
- 1 large red onion, finely diced
- 2 small bird’s eye chillies
- 400ml coconut cream (1 tin)
- 250ml vegetable stock
- 250ml mushroom stock
- handful fresh coriander
- olive oil
- organic sesame oil
- salt & pepper
- Fioretto stems for garnishing (totally unnecessary but heavens they’re pretty!)
In a large pot- sauté the red onion and chilli with a drizzle of olive oil. Season with salt and cook until soft and translucent. Remove the broccoli florets from the stem, chop roughly and add to onions. Sauté the broccoli for a couple of minutes and then add a splash of water to your pot and cover with a lid to allow the broccoli to steam until cooked through.
Once the broccoli is cooked add coconut cream and stock. Bring to the boil and allow to simmer for a few minutes. remove the pot from the heat and add a handful of fresh coriander, stems and all.
Blend the soup while hot using an immersion blender. Be careful. That’s why using a large pot will help keep the swirling liquid in the pot and not on you.
Check seasoning and adjust with sea salt and freshly ground black pepper.
Serve the soup with some crispy fried Fioretto stems, fresh coriander leaves, a drizzle of sesame oil and some crusty bread for dunking.