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.
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
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.
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