Soup up supper: Broccoli, coconut and lime leaf soup 

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Soup up supper: Broccoli, coconut and lime leaf soup

By Eleanor Maidment

Published: | Updated:


Fragrant lime leaves and lemongrass bring a new spin to broccoli soup.

SERVES 4

500g broccoli (florets and stalks)

2½ tbsp sunflower oil

1 onion, diced

2 garlic cloves, chopped

15g fresh root ginger, peeled and chopped

2 lemongrass stalks, ends trimmed and finely sliced

4 fresh lime leaves, stalks removed and leaves finely sliced

1 tsp ground coriander

500ml fresh chicken stock (or vegetable stock if vegan)

400ml can coconut milk

juice of 1 lime

1 tbsp maple syrup, plus an extra 1 tsp for the broccoli garnish

1 tbsp fish sauce (use vegan fish sauce or soy sauce if vegan)

  • Preheat the oven to 220C/200C fan/gas 7. Set aside 100g of the broccoli florets, then roughly chop the remaining broccoli florets and stalk into smallish pieces.
  • Heat 2 tbsp oil in a large saucepan over a medium heat. Add the onion and a pinch of salt and sweat for 5 minutes until soft. Add the garlic and ginger and sweat for another 5 minutes, then add the lemongrass, lime leaves and ground coriander and cook for another 3 minutes.
  • Stir in the chopped broccoli and cook for another couple of minutes, then add the stock and all but 2 tbsp of the coconut milk. Bring to the boil, then lower to a simmer and cook for 5 minutes until the broccoli is just tender. Cool for a couple of minutes, then tip into a large blender with the lime juice, maple syrup and fish sauce. Whiz until smooth and adjust the seasoning, adding more lime juice, maple syrup or fish sauce to taste.
  • Cut the set-aside broccoli into small florets and toss with the remaining ½ tbsp oil, 1 tsp maple syrup and a pinch of flaky sea salt. Spread over a roasting tray and roast for 8-10 minutes, stirring halfway, until golden.
  • Reheat the soup if necessary and divide between bowls. Swirl in the reserved coconut milk and scatter with the broccoli florets. Serve immediately.