Don’t you just love how soup chases away chills, soothes the soul, nurtures the appetite and leaves you feeling warm and loved all over? I do! This soup won’t blow you away with robust flavours; it’s far more subtle than that and I think that is its overall charm.
Ingredients
500g (1 lb 2 oz) frozen broccoli florets, or 1 head of fresh broccoli, chopped into florets
250g (9 oz/2 cups) frozen peas
500ml (17 fl oz/2 cups) vegetable stock
leaves from 5 sprigs of fresh coriander (cilantro)
200ml (7 fl oz/generous 3/4 cup) canned full-fat coconut milk
2 tablespoons coconut butter
2 teaspoons white miso paste
hulled hemp seeds, to serve
coconut milk, to drizzle
Directions
Put broccoli florets, peas and vegetable stock into a large saucepan. Place over a high heat and bring to the boil. Reduce the heat to a gentle simmer. Cover and cook for approximately 3–5 minutes or until the broccoli is cooked but still al dente.
Remove from the heat and let sit for 5 minutes to cool slightly. Add the coriander leaves, coconut milk, coconut butter and miso paste. Transfer to a blender or use a hand blender to purée the soup until smooth.
Serve the soup with a sprinkle of hemp seeds and a drizzle of coconut milk.
Recipe excerpted with permission from The Yoga Kitchen Plan by Kimberly Parsons, published by Quadrille February 2019, RRP $24.99 hardcover.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.