At a glance
You're making a silky, dairy-free broccoli soup that comes together in just 25 minutes. The main trick is blending the broccoli and coconut milk until smooth, then finishing with a sprinkle of toasted pumpkin seeds and a drizzle of flaxseed oil for a pop of flavor and texture.
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Broccoli and coconut milk
Heat some fat in a pot and sauté the roughly chopped onion. Add the broccoli broken into small florets. Pour in the coconut milk and season with salt and pepper. If the broccoli isn't fully covered, top up with a bit of water.
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Season and blend
Simmer for about ten minutes, until the broccoli softens slightly. Season with cumin. Blend the contents of the pot using a countertop blender or an immersion blender. Adjust the seasoning to taste, adding a little more water if needed.
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Serving
Garnish each plate with toasted pumpkin seeds and a drizzle of flaxseed oil.
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