Broccoli, Zucchini, Kale & Coconut Soup

Broccoli, Zucchini, Kale & Coconut Soup

Soups

Serves

4-6

Prep Time

15 mins

Cook Time

20 mins

  • 1 tbs coconut or olive oil
  • 1 leek, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs grated fresh ginger
  • 1 green chilli, finely chopped
  • 1 head (400g) broccoli, chopped
  • 3 medium (400g) zucchini, grated
  • 4 cups coconut water or vegetable stock
  • 1 bunch kale, leaves washed
  • 270ml can coconut milk
  • 1 cup flat leaf parsley leaves, chopped
  • ½ cup flaked coconut, toasted
  • 1 lemon, rind finely grated
  • pan fried flour tortillas, to serve (optional)

1

Heat oil in a large saucepan over medium heat. Add the leek, garlic, ginger and chilli. Cook, stirring often for 5 minutes or until soft.

2

Add the broccoli and zucchini, cook stirring for 1 minute. Pour over the coconut water, bring to the boil. Boil gently for 8 minutes until vegetables just tender. Shred the kale leaves (you should have 4 cups shredded leaves), cook 2-3 minutes until leaves are wilted. Set aside to cool slightly. Blend or process until smooth.

3

Return the soup to the saucepan. Add the coconut milk, return soup to a gentle simmer, without boiling until hot. Taste and season. Stir in the parsley.

4

Combine the coconut and lemon rind. Ladle the soup among serving bowls. Sprinkle with coconut mixture. Serve with tortillas.