Serves two starters or one main

500 g broccoli

1 large sweet potato

350 g bouillon

150 ml coconut milk

1 glove garlic

10 g almond slices

1 tsp. olive oil

Cut broccoli in small pieces. Peel sweet potato and cut in 2 cm large cubes. Toss veggies in a pot (leave about 100 g broccoli aside) add bouillon and coconut milk and let simmer for 10-15 mins.

Meanwhile heat olive oil in a large pan. Finely chop garlic and fry for about 10 secs. Then add remaining broccoli and almonds. Fry until almonds start to get a little bit brown. Season with salt and pepper.

Purée soup with a hand blender, serve with broccoli-almond-topping and …


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s