Makes approx 2.3 litres of soup
Each portion of 300ml = 78 calories
1 tbsp coconut oil
1 onion, chopped
20g vegetable stock powder / 1 sachet concentrate
1 stick fresh lemongrass – pierced with fork
4 kaffir lime leaves
2 garlic cloves
1 teaspoon grated fresh ginger
2 red chillies, pierced with fork
165ml Coconut Cream
Heat oil in large pot. Add onion and gently fry until starting to caramelise.
Add garlic, ginger, lemongrass, lime leaves and chilli. Stir through before adding cauliflower & broccoli.
Top up with water, just covering ingredients. Bring to the boil and simmer for 10 minutes. Remove from heat and remove lemongrass & lime leaves.
Using a stick blender, blend soup to preferred consistency. Add coconut cream and stir through.
Season to taste. When serving, add a squeeze of lime juice and a few sprigs of fresh coriander.
Decand hot soup into jars – each measuring 300ml or whichever size you have. Seal with lid and refrigerate when at room temperature.
Enjoy with all your heart. This is a super special recipe of my very own.