Say My Name Broccoli Cream Soup With Tomatoes
Ijanric
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 2
25 min

Ingredients

30 grams
Almonds
8 leaf
Basil
0.5
Broccoli
1.5 tbsp
Canola Oil
30 ml
Coconut Milk
1 tsp
Galangal
4 Clove
Garlic
1.5
Jalapeño
1.5 tbsp
Paprika
1
Parsnips
1
Red Onion
1.5 tbsp
Rice Vinegar
2 tbsp
Soy Sauce
480 ml
Stock
1
Tomatoes

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Prep

  1. Peel and cut your parsnips. All ingredients should have a similar size and shape.
  2. Wash and cut your broccoli and tomatoes so that they all have a similar size and shape.
  3. Finely chop your basil, galangal, garlic, jalapeño and red onion.

Heating Steps

  1. Heat canola oil in a pot and add galangal, garlic, jalapeño and red onion, paprika and fry at lower temperature for several minutes.
  2. Heat canola oil in a pot, add Parsnips and fry for 5 minutes.Then add Broccoli, fry for 5 minutes.Finally, add Tomatoes and fry for 5 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Add coconut milk, rice vinegar and soy sauce and mix.
  5. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Almonds and Basil on top.