• 600grams of broccoli cut into florets
  • 1 leek sliced into chunks
  • 2 garlic cloves
  • 400grams of sweet potato
  • 6 cups of vegetable stock
  • 2 tbsp. Coconut oil
  • Coconut cream


Place coconut oil in pot and sautee the broccoli, leek, garlic cloves and sweet potato for 5 minutes stirring occasionally to prevent burning and sticking.

Add vegetable stock and bring to the boil reducing to a simmer for 30 to 60 minutes.

Take off the stove and blend all the ingredients together in a blender.

Mix in coconut cream to give a creamy texture.

This soup is great served straight away or will easily store in the fridge for up to 3 days. Nice frozen and re heated for a lazy night.

Serve with wholemeal bread (Optional).