First of all apologies for not being able to reply to comments or likes and checking out the blogs of all the wonderful people who take the time to look at mine. I have a friend visiting me here for a week or two that I met in Bangkok 4 months ago. We spent a lot of time together and have developed a friendship and I am over the moon to have visitors that I can show around my new new home city:-) I will definitely get round to it!
Here’s a delicious and easy vegan soup recipe I created. Reasons being that I’ve read a lot of information on the net about vegetables like broccoli, cauliflower , cabbage and pak choi being good for reducing the activity of an over active thyroid. So I am trying to include more of these vegetables into my diet.
I’ve made this soup twice now and here is the recipe for my favourite version which is also the easiest. It tasted best without the optional veggies in the ingredients.
Sometimes (actually often) I start out with an idea for making a dish and take photos, then end up changing my mind about the ingredients so the photos may not match. Apologies about this but I can’t avoid it when the creative process of cooking takes over and changes and expands my dish sometimes into something completely different to the dish I started out to make.
I love these pictures so I’ve just included more of them:-)
Long green beans I used because they were going yellow…..an optional ingredient!
When cooking with broccoli or cauliflower I always use the thick stem. I peel the thick fibrous skin and chop up the soft inside of the stem and fry with the onions.
ꉻ ꉻ ꉻ
Broccoli Coconut Soup (easy version)
1 medium sized broccoli florets separated and the stalk peeled and cut into small strips
1 medium sized potato peeled and diced into 1 inch pieces
1 large carrot peeled and diced (optional)
1 bunch of long green beans cut into ½ inch pieces (optional)
handful of pea sized aubergines (optional)
1 large onion roughly chopped
6 cloves of garlic crushed
300 ml freshly pressed coconut milk or 1 large can of coconut milk
2 small bunches of saw leaf herb cut into ½ inch pieces or fresh coriander chopped
3 stalks of spring onions cut into ½ inch strips
4 whole cloves
8-10 whole black peppers
2 small Thai chillies
½ cup whole raw peanuts washed and dry roasted in pan then crushed roughly in a mortar and pestle
3 stalks of spring onion
1 litter water
small pasta or rustic wholewheat bread as accompaniment
1. Heat the oil in a saucepan on high heat and throw in the garlic. Stir until garlic starts to brown after 2-3 minutes. Add onions, chillies, whole black pepper and cloves and stir. Fry the onions with the spices on a high heat for 2-3 minutes then turn the heat down to medium. Add salt.
2. After the onions start to brown slightly (approx. 5 minutes) add the broccoli stalks and potatoes and stir. Let cook on medium heat for 2-3 minutes with the lid on. Make sure it doesn’t burn.
3. Now add the water and let boil with the lid on for 10-15 minutes. When the potatoes are almost done add the broccoli florets.
4. Once the potatoes are done add the coconut milk and keep stirring. Don’t let the soup boil. Now add the spring onions. Taste and add salt to desired taste. Now take pan off the cooker and add the saw leaf herb and dry roasted and crushed peanuts.
5. Pour the ingredients into a blender and blend or use a hand blender if you have one. Blend until smooth and creamy.
6. Serve piping hot and accompany with either a slice of toasted rustic wholewheat bread, or any small type of pasta
The bottom picture has a more realistic colour of the soup but I also liked the pic above so it’s here too!!
If you are wondering why the green beans, the carrots (you can’t see in the picture) and the pea sized aubergines are still whole it’s because I didn’t blend them, but made them extra. I wanted to add crunch but really I loved the soup without. The recipe for the easy fried carrots and easy fried green beans side dishes are in the next post!