Roasted Broccoli Soup
I am doing a series of soups as I am guiding a group of lovely woman though a detox at my yoga studio and we are doing a 1-3 day liquid cleanse to finish off the 21 day detox.
I wanted to make one with broccoli as it is such a great food for cleansing and the coconut milk in this makes it filling and warming for cold days. Roasting the broccoli gives this soup a deeper flavour. You can even roast some extra and serve on the side with some salt and oil.
1 brown onion
3 cloves garlic
3 tablespoons olive oil
2 heads broccoli
3 cups vegetable stock
1 can coconut milk
4 sprigs basil
2 Spring onions, chopped
1/2 cup of plant-based cashew “parmesan” ( I like one that doesn’t have flavours and binders, but is a base of nuts and nutritional yeast. Less ingredients the better!)
Heat the oven to 180 C. Line a baking tray and add the broccoli, roughly chopped, covered lightly in olive oil.
Bake in the oven for 15-20 minutes.
Finely chop the onion and garlic, and saute in a large saucepan with the olive oil, for 3-5 minutes on low heat.
Add the cooked broccoli and stock. Put the lid on and cook for 15 minutes. Add the coconut milk and let sit for another 5 minutes before pureeing in a blender.
Serve topped with a sprinkle of the spring onions and vegan “parmesan” and salt and pepper to taste.