- On: 31 Aug 2017
- Hits: 852
- 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).