Broccoli soup with coconut milk from 101 Cookbooks by Heidi Swanson

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Notes about this recipe

  • eeeve on September 13, 2024

    My soup turned a very lurid green as I was probably a bit too generous with the frozen spinach... Served with the suggested pan-fried tofu cubes. I think it was okay, but I'm not too bothered to repeat.

  • RMcEwen on July 03, 2014

    This was an excellent soup for week-day lunches. I imagine it would be great with a variety of toppings but I added some crispy, smoked tofu to mine for a protein boost. I imagine the scallions/almonds combination would also be a good one. The coconut flavour is not overwhelming but provides a nice not of interest. I tend to like large bowls of soup and found this made five lunch-sized servings.

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