Broccoli, miso and coconut soup

Serves: 2

Prep Time: 5 minutes

Cook Time: 45 minutes

Ingredients

• 2 - 3 heads of broccoli, broken into florets

• 2 onions, chopped

• 3 cloves of garlic, chopped or crushed

• 1 sachet of miso soup paste (I use Clearspring’s Ginger and Turmeric miso soup paste)

• 1 can of coconut milk (light)

• 1 tablespoon of olive oil.

• 400ml of boiled water

For serving:

• 2 tablespoons of half fat crème fraiche

• A mix of sunflower, pumpkin and sesame seeds (if desired)

Method

1. Add the olive oil, onions and garlic to a pan. Allow to cook until they soften for around 5 minutes. You may need to add extra oil (or if you prefer, boiled water) to stop them browning.

2. Add the water to the miso paste and stir. Add this into the pan with the broccoli and coconut milk. Heat until the liquid bubbles then move to a gentler heat to simmer for 20 minutes or until the broccoli is soft.

3. Take off the heat and leave the ingredients to cool before blending with a hand blender.

4. Serve with a spoonful of half-fat crème fraiche and a sprinkling of pumpkin, sesame and sunflower seeds if desired.