Broccoli soup with coconut milk
Recipe by Rosie Mansfield (Good Chef Bad Chef)
4 pax | 
25 minutes
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 onion, cut into small cubes
- 1 jalapeño pepper, finely diced
- 2 tablespoons of fresh ginger, minced
- 2 heads of broccoli, chopped
- ½ bunch of cilantro, finely chopped
- 800ml of vegetable broth
- 1 tablespoon of AYAM ™ red curry paste
- ½ teaspoon of cumin
- 330ml of AYAM ™ coconut milk
Serve with:
- 1 tablespoon of ricotta or cottage cheese (optional)
- 1 handful of raw cashews
- 1 tablespoon of fresh coriander
- Sesame and squash seeds
Preparation:
- In a large saucepan, heat the olive oil and sauté the onions and peppers until tender. Add the ginger and sauté for a minute.
- Add the broccoli, cilantro, vegetable broth, red curry paste and cumin, cover with a lid and simmer for 20 minutes.
- Once the broccoli is cooked, blend the soup with a blender until you get a puree.
- Stir in the coconut milk then turn off the heat.
- Serve with a dollop of ricotta or cottage cheese, a few raw cashews, sesame and squash seeds, and cilantro on top.
