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Louisa's Creamy Broccoli & Courgette Soup

By Louisa Cooling


(Serves 3-4)

400g broccoli (including stalks)

100g courgette, thinly sliced or spiralised

Thumb-size piece of ginger, grated

Thumb-size piece of turmeric root, grated

1 small onion, diced

1 tbsp coconut oil

300ml full-fat coconut milk

400ml water or stock

Salt & pepper

Olive oil to garnish


1. Melt coconut oil in large, heavy-bottomed pot over a low to medium heat.

2. Add turmeric and ginger, and cook for approximately 5 minutes until the onion begins to soften. Season with salt & pepper.

3. Meanwhile, prepare the broccoli by cutting and separating the florets from the stalk. Roughly chop the stalks and add to the pot after the onion mix has been cooking for 5 minutes and continue to cook for another 4-5 minutes.

4.While this is cooking, cut the florets into small pieces and add to the pot along with the courgette.

5. Fry the entire mix for another 2 minutes and then add water or stock and coconut milk. Simmer for 3-4 minutes.

6. Liquidise and serve with a drizzle of olive oil.

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