in Soup Recipes

Late summer feel-good soup

updated

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Ingredients for 4 servings:

  • 1 class Head of broccoli, approx. 500 g
  • 4 m.-sized potatoes
  • 2 carrots
  • 200 g peas, frozen
  • 1 can coconut milk, approx. 400 ml
  • 1 onion(s)
  • 1 liter vegetable broth
  • 1 chili pepper(s)
  • a few stalks of parsley
  • salt and pepper
  • some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Dice the onion, potatoes, chili pepper, and carrots. Wash and trim the broccoli. Sauté the onion, potatoes, and carrots in a little olive oil in a pan. Add the broccoli and chili pepper and sauté. Deglaze with vegetable stock and simmer for 20 minutes. Then add the coconut milk, peas, and parsley. Simmer for another 10 minutes. Purée with a hand blender and season with salt and pepper. Serve with fresh baguette or toasted whole-grain bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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