Broccoli and coconut milk soup

Broccoli and coconut milk soup

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 538 kcal
, Fat: 41 g
, Carbohydrate: 28 g
, Protein: 12 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


½ tbsp olive oil
350 g broccoli, cut into florets
2 ½ dl vegetable bouillon
2 ½ dl coconut milk
to taste salt
a little pepper


1 tbsp olive oil
2 slices nut bread, cut into approx. 1 cm cubes
¼ tsp salt
20 g cress
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How it's done

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Heat the oil in a pan. Sauté the broccoli for approx. 3 mins., add the stock and coconut milk, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. until soft, purée, season.


Heat the oil in a frying pan, roast the bread for approx. 5 mins., season with salt. Sprinkle croutons and cress on the soup.

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