vickys creamy broccoli soup

Ingredients vickys creamy broccoli soup

1 tbsp olive oil
2 clove minced garlic
1 inch of fresh ginger peeled and finely chopped
1 tsp mild curry paste
1 small onion chopped
1 medium carrot diced
500 grams gold potatoes
500 grams broccoli
water
200 ml light coconut milk
1 handful fresh parsley
1 salt and pepper to taste

how to make vickys creamy broccoli soup

Heat the oil in a soup pan then add the garlic, ginger and curry powder. Stir in to flavour the oil well

Add the broccoli, onion, carrot and potatoes and fry off a little in the oil, then add enough water to cover them and add the parsley

Bring to boil and let simmer for 20 minutes until the potatoes are soft, then put the whole lot through a blender and blend smooth

Add the coconut milk, salt and pepper to taste and simmer gently to warm the milk through

If you prefer your soup thicker add a teaspoon of arrowroot or cornstarch mixed with cold water and simmer until thickened more. Likewise if you prefer it thinner, add more water

Serve with some dairy free sour cream or a vegan cheese toasted sandwich