Lurking in my fridge at the end of the week were some broccoli and spinach. Both a little past their peak but still fine for this soup which I enlivened with some light coconut milk and a little grated lemon rind.
Ingredients:
500 gm of broccoli florets ( with some of stem attached)
4 cups of chicken stock
1 onion ( chopped)
2 cloves of garlic
1 tablespoon of olive oil
120 gm of baby spinach eaves
165 ml can of light coconut milk
salt and pepper to taste
1 teaspoon of finely grated lemon rind
slivers of basil to garnish
Method:
Fry onion and garlic over a gentle heat for about 5 minutes until softened
Add them with the broccoli to 4 cups of chicken stock
Simmer until the broccoli is tender ( about 15-20 minutes)
Ad the spinach leaves and cook for another 3 2-3 minutes
Add coconut milk then bring the soup nearly to the boil again
Stir in 1 teaspoon of grated lemon rind
Season to taste with salt and pepper
Serve with a garish of slivered basil
And a bowl of hot croutons alongside.
No comments:
Post a Comment