At a glance
You're making a smooth, creamy broccoli soup infused with coconut milk in just 20 minutes of cooking. After sautéing onions and broccoli, you'll simmer everything together and blend it until silky, then finish with toasted pumpkin seeds and a drizzle of flaxseed oil for a touch of elegance.
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Broccoli and coconut milk
Heat the 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 submerged, top up with a little water.
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Season and blend
Simmer for about ten minutes, until the broccoli softens slightly. Season with ground cumin. Transfer the contents of the pot to a countertop blender, or use an immersion blender, and blend until smooth. Adjust the seasoning to taste, adding a splash 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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How it went
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