Charred Broccoli Spinach Coconut Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 kilogram broccoli, chopped
- 1 leek, sliced
- 1 clove garlic, minced
- 1 tablespoon grated ginger
- 4 cups baby spinach
- 3 cups vegetable stock
- 1 tablespoon fish sauce (or tamari sauce for vegan option)
- 400 milliliters can coconut milk
- 1/2 cup sourdough bread torn apart
- Salt flakes
Preparation
Heat the oven to 200°C.
Drizzle about 2 cups of broccoli florets and the sourdough with half the olive oil and salt flakes and place on a lined baking tray.
Roast until the broccoli is slightly softened and lightly charred, about 10 minutes.
Remove the broccoli and continue toasting the sourdough until golden, then set aside.
Heat the remaining oil in a saucepan.
Add the leek, garlic, and ginger and cook, stirring, for 3–4 minutes or until softened.
Add the remaining broccoli, vegetable stock, and fish sauce.
Cover and cook until the broccoli is tender.
Add the coconut milk and spinach and cook for a further 2 minutes or until the spinach has wilted.
Remove from the heat and blend until smooth and creamy.
Divide the soup between bowls and top with the charred broccoli and toasted sourdough.
