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!
1 cauliflower, heads and stems roughly chopped
2 tablespoons oil
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.