It’s been 14 days since I started the Lemon Juice Cure now, and I’m finally aloud to serve myself some more comfortable dishes again on this dreadful, rainy and cold day. My first warm meal! I can feel that my body is completely ready for that J. Since I’m really into something creamy at the moment I will make a nice broccoli soup with basil and coconut milk (coconut because I have to keep it vegan). And I can tell you, it’s creamy for sure. It has a super soft texture due to the coconut milk, probably softer that with regular cream. You’ll definitely enjoy it.
Furthermore I could use the strength of a broccoli with this weather. This amazing and special vegetable gives a boost to your immune and contains almost all vitamins you can think of. Broccoli has many more strengths, but that’s not what I’m going to talk about now. Still, the most important part is the dish. So put on some swinging music to get out of your darkened mood and let’s get started!
This is what you need:
1 tbsp coconut oil (or olive oil if you don’t have coconut oil)
2 cloves of garlic, finely chopped
1 small onion, finely chopped
¼ tsp cayenne pepper
200 ml coconut milk
1 head of broccoli, cut into smaller florets and slice the stump
¾ l. vegetable stuck
handful of fresh basil
a small hand of roasted sunflower seeds for the topping
Prepare the vegetables. Heat oil in a large sauce pan on medium heat. Add the garlic, onion and the cayenne pepper and fry until fragrant and lightly browned, stir occasionally. Add the broccoli and cover it with water. Bring to a boil, and then lower the heat and let simmer for 20 minutes or until the broccoli is tender.
Add the coconut milk and basil to the soup. Use an immersion (hand) blender and mix until the soup is really smooth. If the soup is too thick, add a more water. Season the soup with salt and pepper to taste.
Use the sunflower seeds and some basil leaves as a topping and serve immediately.