Broccoli soup with coconut milk

Ingredients for 4 servings:

• 1 broccoli
• 3 m.-sized potatoes
• 1 bell pepper(s), red
• 1 onion(s)
• 400 ml coconut milk
• 1 tbsp olive oil
• salt and pepper
• e.g. chili
• n. e.g. herbs e.g. E.g. parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

alkaline diet, vegan

First, wash, peel, and finely chop the vegetables. Sauté the onion pieces in a little oil. Add the potatoes and bell peppers and deglaze with a little water. Reduce the heat to low and add the broccoli to the potatoes. Cover everything with the lid and cook until the potato pieces are tender, about 15-20 minutes. Finally, add the coconut milk. Puree the soup and season with salt and pepper. Serve the broccoli soup with herbs and chili. Tips: I always like to have something to bite into the soup, so I just puree the soup a little, or set aside some broccoli pieces and add them back to the soup for serving. If you like it a little spicier, you can serve it with chili. Nutmeg also goes well with this soup. You can also use cream instead of coconut milk. You can find my video for this recipe here: https://youtu.be/Z6knb8X-leo