RECIPES (cont.)
SOUPS
CREAMY BROCCOLI SOUP
1 large leek
1 Tbsp extra virgin olive oil, plus extra for garnish
2 garlic cloves, crushed
1 medium head broccoli
1 ½ tsp white wine vinegar
2 cups vegetable broth
1 cup light coconut milk, plus ¼ cup (60 ml) extra for garnish
2 to 3 cups loosely packed spinach
Sea salt and freshly ground black pepper
Juice or 1 small lemon (optional)
Red pepper flakes (optional)
•
Slice the white and light green parts of the leek into rings. Using a strainer, rinse the
leeks thoroughly.
•
Heat the olive oil in a large pot over medium heat. Add the leek, garlic and a few
generous pinches of salt and pepper. Stir and cook until the leek is soft, about 5 minutes.
•
Chop the broccoli, stems and all, into coarse florets and add them to the pot. Stir and
cook until just softened, about 3 minutes.
•
Stir in the white wine vinegar, then add the vegetable broth and coconut milk. Reduce
the heat to low and simmer for 5 minutes.
•
Let the soup cool slightly, then transfer to a blender (you can work in batches if you need
to). Blend until smooth. Add the amaranth greens and blend again. Taste and adjust the
seasonings, adding a bit of lemon juice to brighten it up a bit if you like.
•
Garnish with a drizzle of coconut milk and olive oil. Sprinkle with red pepper flakes, if
desired.
CARROT GAZPACHO WITH LEMONGRASS
1 stalk lemongrass
16 ounces peak season carrots, peeled and sliced, about 2 bunches
1-14 ounce can light or full fat coconut milk, reserve ¼ cup for garnish
1 garlic clove
2 Tbsp extra virgin olive oil, plus more for drizzling
2 Tbsp sherry vinegar
1 tsp red curry paste
½ cup filtered water
Sea salt and freshly ground black pepper
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