serves 2
Ingredients
- 500 g (2 large heads) broccoli, roughly chopped plus some extra little florets
- 2 white potatoes, roughly chopped
- 1 leek, roughly chopped
- 2 garlic cloves, chopped
- 1 carrot, chopped
- 1 parsnip, chopped
- ¼ celeriac, chopped
- ½ celery stick, sliced
- 1 cm ginger, sliced
- ¼ tsp fenugreek powder
- ¼ tsp curcumin powder
- ¼ tsp nutmeg, ground
- ¼ tsp cumin seeds powder
- 1 tsp salt (sea/Himalayan/rock)
- ground black pepper or white pepper, to taste
- 2 tbsp cold pressed coconut oil
- 100 ml coconut milk
- 1 l water
- 2 tbsp cold pressed linseed oil
- 50 g pumpkin seeds
Melt oil in a large soup pot, then add the chopped leek and garlic. Cook, stirring occasionally, until soft and wilted. Add potatoes, carrot, parsnip, celeriac, celery, ginger and cook for further 5 minutes. Add broccoli, fenugreek, curcumin, nutmeg, cumin and salt to the pot. Cover with water and let simmer for 20 minutes. Add coconut milk and season with pepper. Blend the soup with a stick blender until smooth and creamy. Put it back on the stove and add broccoli little florets and cook for 5 minutes.
Serve it into large bowls. Garnish with linseed oil and pumpkin seeds.
Enjoy!