INGREDIENTS
1 large packet fresh mixed broccoli and cauliflower florets
5 leeks cleaned and sliced
a small handful chopped baby carrots
3 tbls Nature’s Choice vegetable stock powder
salt to taste
1 tbls cracked black pepper
olive oil for frying
finely chopped fresh garlic
2 tbls dry thyme
water
½ tin coconut milk
grated cheese
METHOD
Sauté the leeks and garlic in olive oil. Add the thyme, pepper, salt and vegetable stock powder. Sauté for a further few minutes. Add all the vegetables and give it a good mix. Add boiling water to just below the vegetables. Cook in a medium heat until the vegetables are soft and then with a stick blender purée the soup. Add half a tin of coconut milk to the soup and stir well. If you desire a thinner soup, add more coconut milk. Serve hot with a handful of grated cheese on top.
