Recipe by Lisa Star, www.meatland.net
Ingredients
Canola oil
1 large onion, chopped
1 teaspoon crushed garlic
2 teaspoons grated fresh ginger
Generous pinch dried chili flakes
4 cups parve chicken stock
2 potatoes, peeled and chopped
500 - 700 grams broccoli (see notes)
1 can coconut milk/coconut cream
250 grams frozen spinach OR fresh spinach
2 tablespoons soy sauce
1 tablespoon lemon juice
15 basil leaves (optional)
Sugar to taste
Salt and black pepper to taste
Directions
1: Heat the oil and fry the onion, garlic, ginger and chili flakes for about 3 minutes.
2: Add the potato and the chopped-up broccoli stems only - cut off the soft florets which you'll add later - and cook for around 10 minutes till potatoes are tender.
3: Add the coconut milk and the green broccoli florets and cook for 5 minutes, then add the spinach, soy sauce, lemon juice and basil leaves (if using) and blend till smooth and gorgeously green-flecked.
4: Season to taste with sugar, salt and pepper.
COOK'S NOTES: Frozen broccoli can replace fresh if desired. In this case, only add it once the potatoes are soft, and cook till just tender to retain the color when blended. Dark, green zucchini could stand in for broccoli if totally necessary and soy milk could replace coconut milk. I don't always make this with basil leaves but it does add wonderful freshness. Be sure to check seasoning for salt, pepper and a pinch of sugar before serving.
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