John Myers
Ingredients for 4 servings:
- 400 g mushrooms
- 300 g broccoli
- 100 g fresh leaf spinach
- 400 ml coconut milk (can)
- 300 ml water
- 1 tbsp vegetable stock powder, vegan, gluten-free
- 1 garlic clove(s)
- 1 piece(s) ginger, approx. 1 cm
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Clean and halve the mushrooms, wash the broccoli and chop into florets, and rinse the spinach leaves. Place everything in a pot, add the cleaned and chopped garlic and a small piece of ginger (approx. 1 cm) (adjust the amount of garlic and ginger to your liking). Pour over approximately 300 ml of boiling water and add the vegetable stock powder. Bring to a boil and simmer for another 5-10 minutes, then add the coconut milk. The broccoli should still be firm to the bite. Blend the soup with an immersion blender and season with salt and pepper.
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