Thai Inspired Broccoli, Coconut & Ginger Soup

A favourite recipe of mine from my travels round Asia! A silky smooth soup with plenty of zing.

Ingredients

• 1 Courgette

• 1 Garlic Clove

• A Thumb of Ginger

• 25g Pumpkin Seeds

• 1/2 tbsp Coconut Oil

• A Head of Broccoli

• 400ml Coconut Milk

• 400ml Hot Water

• Sea Salt

• Freshly Ground Pepper

• 1 Lime

Method

• Chop the courgette into small chunks. Peel and finely grate the ginger and garlic

• Place a large pan on the heat for 2 mins, adding pumpkin seeds till they turn golden

• Add the pan back onto the heat and drizzle with the coconut oil. Add the courgette, ginger and garlic and season with a small pinch of sea salt and pepper. Fry for 5 mins, occasionally stirring to make sure everything mixes.

• Whilst the ingredients are frying, chop up the broccoli and boil your kettle.

• Pour the coconut milk and 400ml of hot water into the pan and bring to a simmer. Add the broccoli with a pinch of salt and pepper.

• Simmer for 8-10mins without any lid.

• Once the broccoli is soft, zest and juice your lime into the pan.

• Blitz all the ingredients with a blender and enjoy! Feel free to add more salt and pepper if you feel it needs it.