Serves 4
Directions
- 1Take care of the broccoli and pluck the florets into pieces.
- 2Wash the broccoli and cut the florets quite small.
- 3Put a few pieces of broccoli aside for garnishing.
- 4If using the stalk of fresh organic broccoli, peel it and chop it into small pieces.
- 5Add the broccoli stalk and sauté it for two minutes.
- 6Add the broccoli florets together with turmeric and some fennel.
- 7Add enough vegetable stock to cover half of the broccoli florets.
- 8Cook for 5 minutes on medium heat until the broccoli is still nice and green but cooked enough to pierce with a fork.
- 9Turn off the heat as the broccoli will finish cooking by pureeing.
- 10Refine the soup with coconut milk instead of cream.
- 11Prepare a spice topping with halved cashews, green chillies and a little mustard seed.
- 12If you have curry leaves, add them to the spice oil for the topping.
- 13Garnish the soup with the topping and a dash of coconut milk for a more lively look.
Ingredients
- 1 Brokkoli
- 1 Zwiebel
- 2 cm Ingwer
- 1 Knoblauchzehe
- 0.5 TL Kurkuma
- 0.5 TL schwarze Senfsaat
- 0.5 TL Fenchel gemahlen
- 200 ml Kokosmilch
- 500 ml Gemüsebrühe
- 3 EL Öl
- Salz
- 0.5 TL Zucker
- 2 EL Öl
- 2 EL halbierte Cashewkerne
- 0.5 TL schwarze Senfsaat
- 1 Grüne Chili
- 15 frische Curryblätter (optional)
Tips
- Peeled and chopped, the stalk of fresh organic broccoli cooks very quickly.
- Leaving finely chopped broccoli for a while makes it even healthier, as mustard oils can unfold.
- Season broccoli with additional black mustard seeds to ensure enough mustard oils are present even after cooking.
- Do not cook broccoli for too long.
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