Stunning lean vegetable soup of broccoli puree, no less tasty than dodgy options: with coconut milk instead of cream
Ingredients
Broccoli – 500 g
Potatoes – 150 g
Water – 500 ml
Coconut milk – 100 ml
Shrimp, salt – to taste
Cooking process
Coconut milk is a remarkable vegetable replacement for fat cream when cooking some lean dishes or in vegetarian cuisine. Soups with coconut milk are not inferior to their creamy prototypes, if not to say that they exceed them in taste, thanks to a special nutty flavor. This lean cream soup of broccoli is a good example of this kind of recipe.
At 500 gr. broccoli can take 150-300 gr. potatoes and about 500 ml of water. Coconut milk is added, in fact, to taste. Shrimp – in general, an optional component, they are seasoning on a row with salt, soup is good without them, just with them it is a bit more interesting.
We clean the potato, cut it finely, fill it with water so that it is completely covered, and put it on a strong fire.
Broccoli cuts only the coarsest part of the stem, which is fibrous. All the rest can be safely floated, torn to pieces and remove naked fragments of stems under cream soup makes no sense.
Cook the vegetables under the lid on medium or high heat until the potatoes are ready (soft).
We rub potatoes with broccoli and liquid with a blender or food processor until a homogeneous cream is obtained.
We mix coconut milk to achieve the desired taste or color. Consistency it changes a little.
The broccoli soup cream soup is ready. In the soup, you can add shrimp, they will make the look and taste more original.
Cream soup with broccoli lean
Stunning lean vegetable soup of broccoli puree, no less tasty than dodgy options: with coconut milk instead of cream
Ingredients
Broccoli – 500 g
Potatoes – 150 g
Water – 500 ml
Coconut milk – 100 ml
Shrimp, salt – to taste
Cooking process
Coconut milk is a remarkable vegetable replacement for fat cream when cooking some lean dishes or in vegetarian cuisine. Soups with coconut milk are not inferior to their creamy prototypes, if not to say that they exceed them in taste, thanks to a special nutty flavor. This lean cream soup of broccoli is a good example of this kind of recipe.
At 500 gr. broccoli can take 150-300 gr. potatoes and about 500 ml of water. Coconut milk is added, in fact, to taste. Shrimp – in general, an optional component, they are seasoning on a row with salt, soup is good without them, just with them it is a bit more interesting.
We clean the potato, cut it finely, fill it with water so that it is completely covered, and put it on a strong fire.
Broccoli cuts only the coarsest part of the stem, which is fibrous. All the rest can be safely floated, torn to pieces and remove naked fragments of stems under cream soup makes no sense.
Cook the vegetables under the lid on medium or high heat until the potatoes are ready (soft).
We rub potatoes with broccoli and liquid with a blender or food processor until a homogeneous cream is obtained.
We mix coconut milk to achieve the desired taste or color. Consistency it changes a little.
The broccoli soup cream soup is ready. In the soup, you can add shrimp, they will make the look and taste more original.