Broccoli and Cauliflower Soup

When I first saw this recipe I was a bit skeptical about using broccoli and cauliflower in a soup, but it is really delicious.  The coconut milk and mint give it a very different taste – I think you could sneak this past someone who didn’t like broccoli!

2 broccoli, heads and stems roughly chopped

1 cauliflower, heads and stems roughly chopped

2 tablespoons oil

1 onion

2 stalks celery, chopped finely

4 cups of  vegetable stock

1 tin coconut milk

1 handful parsley, chopped

1 handful mint, chopped

Sea salt to taste

In a large saucepan heat oil and cook onion and celery on a low heat until soft and translucent.

Add chopped broccoli and cauliflower including the stems. Bring to the boil with the vegetable broth then reduce heat and cook for a further 15 minutes.

Add sea salt, chopped herbs and stir in coconut milk.

Blend in a food processor or blender until smooth and pour back into the saucepan for reheating if needed.  I just used a stick mixer and it worked fine.