Make a soup for supper with broccoli, coconut, and lime leaf soup

The addition of lemongrass and citrus zest gives broccoli soup a unique flavor.


500g Broccoli (florets and stalks).

2½ tbsp sunflower oil

1 onion, diced

2 cloves of garlic, chopped

15g root ginger fresh, peeled, and chopped

2 stalks of lemongrass, end trimmed and finely diced

4 lime leaves, with stalks removed. Leaves finely chopped.

1 tablespoon ground coriander

500ml fresh chicken stock (or vegetable stock if vegan)

Coconut milk 400ml

Juice of one lime

1.25 tbsp Maple syrup and an additional 1 tsp to garnish the broccoli

1 tbsp fish sauce (use vegan fish sauce or soy sauce if vegan)

  • Heat the oven at 220C/200C fan/gas 7. Reserve 100g broccoli florets. Then, chop up the rest of the broccoli stalk and florets into smaller pieces.
  • Heat 2 tbsp oil in a large saucepan over a medium heat. Once the onion is softened, add a pinch salt to the pan. After 5 minutes of sweating, add in the ginger and garlic. Finally, cook 3 more minutes with the lemongrass, lime leaves, ground coriander, and water.
  • Add the chopped broccoli to the saucepan and continue cooking for 2 minutes. Next, add the coconut milk. Then bring to boil. Reduce heat to medium and simmer for five minutes, or until broccoli becomes tender. Let cool for a few minutes before transferring the broccoli into a blender along with the maple syrup, lime juice and fish sauce. Mix until smooth. Season the mixture by adding additional lime juice, maple sugar, or fish Sauce to your liking.
  • Cut the set-aside broccoli into small florets and toss with the remaining ½ tbsp oil, 1 tsp maple syrup and a pinch of flaky sea salt. Place the broccoli on a baking tray. Roast for about 8-10 minutes. Stir halfway through to make sure it is golden.
  • Divide the soup between two bowls and heat if needed. Stir in the coconut milk, then scatter the broccoli florets. Serve immediately