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BROCCOLI POTATO SOUP

barley bowl photo

INGREDIENTS

SERVES 2-3, MAKES 1 ½ liter

Soup Base

  • 2½ cups fresh broccoli, roughly cut
  • 1½ cups potatoes, roughly cut
  • 3 cups water
  • 1½ teaspoons rock salt
  • 1-inch fresh ginger, grated
  • ¼ teaspoon black pepper  powder
  • 1 cup coconut milk

Topping

  • 1 cup fresh broccoli, roughly cut
  • ½ carrot, cut into circles
  • ¼ cup fresh coriander, chopped
  • 1 tablespoon pumpkin seeds

barley bowl Photo2

METHOD:-

SOUP BASE

  1. Heat a saucepan over medium heat. Add the broccoli, potato, and water. Cover the pot and let the vegetables cook for 20 minutes, or until the potatoes are fork-tender.
  2. Add the ginger to the saucepan and let it cook with the vegetables for another 3-4 minutes.
  3. Remove the pot from the stove and use an immersion blender to puree the vegetables.
  4. Add the salt and pepper and mix well.
  5. Right before serving, add the coconut milk.

TOPPING

  • Steam the broccoli and carrot until soft. Add to your soup, along with coriander and pumpkin seeds. Serve the soup warm.