RECIPE : Thai soup with coconut milk

By Véronique Cousineau, Naturopath, NHN

Here's a Thai-inspired soup that doesn't give away its place! Full of flavour, it can be prepared in no time. It's naturally allergen-free and packed with excellent nutrients, including powerful antioxidants.

It's also a great opportunity to skip the broccoli tail that's been sitting in the back of the fridge. Feel free to double the recipe if you have several guests.

Preparation10 minutesCooking time:25 minutesPortions2 soup meals

Ingredients

• 1 tbsp. coconut oil
• 2 organic garlic cloves
• 4 organic green onions, cut into large pieces
• 1 piece organic ginger root, grated
• 1 cup organic broccoli stems, peeled and sliced
• 1 cup organic sweet potato, peeled and diced
• 1 can (400 ml) coconut milk
• 3 cups organic vegetable broth, reduced in salt
• 6 organic shiitake mushrooms, sliced
• Fresh cilantro

Approach

1. In a medium-sized pot, sauté garlic, green onions and ginger in coconut oil.
2. Stir in diced vegetables and mix to combine.
3. Add coconut milk and vegetable broth. Bring to a boil. Cover and simmer for about 20 minutes over medium heat.
4. Add the mushrooms and a handful of coarsely chopped coriander. Finish cooking for 5 minutes.
5. Serve immediately with lemon or lime slices.

Enjoy!