Once again this soup came about from what was delivered in our organic veggie box this week. I was lucky enough to be introduced to a great website, Super Charged Food, recently by friends and this recipe is based on one by Lee Supercharged herself. Thanks Lee. Love your site.
Green Coconut Soup
1 tablespoons Raw Coconut Virgin Oil
1 Red Onion
2 Garlic Cloves
4 Sticks Celery
2 Head of Broccoli
2 Organic Gluten-free Vegetable Stock Cubes
2/3 cup Fresh Mint
100ml Organic Coconut Milk
Chop onion and garlic and saute in a soup pot with the coconut oil for 5 minutes.
Cut the leeks length-wise with a sharp knife and rinse under running water to make sure all dirt is washed from between the layers. Chop the leeks into 1cm slices and add to the pot. Chop the celery into similar-sized pieces and add to the pot. Saute the celery and leeks with the onions and garlic for a further 5 minutes.
Add the chopped broccoli (including the stalks) to the pot with the coconut milk and stock cubes. Add enough water so the veggies are completely covered and simmer for 15-20min or until the veggies are soft.
Stir in the chopped mint and blend all the ingredients into a smooth soup.
Serve garnished with chives.
I am heading off to London to visit my friend Holly for a long weekend. Hoping for some delicious vegetarian food and some nice photo opportunities. See you next week!
All images copyright Megan Young Photography. For prints and licensing go to www.meganyoung.com.au