Wednesday, 27 May 2015

Creamy courgette and broccoli soup (GF, V+)

Creamed vegan soup with courgettes and broccoli

You will need:
2 young leeks
3 garlic cloves
1 young broccoli
2 young courgettes
2 tbsp creamed coconut
1 bay leaf
freshly ground black pepper
0.5 cm fresh ginger, minced

1. Put all the roughly chopped veg into a pot. Season with garlic, bay leaf. Cover with filtered water about 1 inch. Bring to boil. Reduce to simmer and gently cook for 15 mins.
2. Take out the bay leaf. Immerse a hand blender and cream the soup. Add creamed coconut and minced ginger. Bring to boil again, reduce to simmer and gently cook for 5 more mins. Season with black pepper for adults.
3. Serve into bowl. Drizzle with hemp seed oil. Serve with toasted gluten-free bread.

Allergy: No gluten. No dairy. No egg. No nut. No soya.

For GAPS and PALEO: Omit the toast OR serve with nut bread, and use home-made chicken stock instead of water.

More creamed soup ideas:
Cream of green soup
Mushroom and veg soup
Carrot and coriander red lentil soup
Creamy beetroot soup
Creamy apple and parsnip soup
Roasted pepper and tomato soup
Creamy sweet potato soup
Cream of mushroom soup

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