Preparation time: 20-40 min
1 large broccoli
broccoli and cauliflower greens
approx. 600 ml vegetable stock
80 ml thick coconut milk
pinch of quality salt
Cut broccoli and greens into small pieces and add vegetable stock so that the vegetables are ¾ or fully covered. Season with salt and cook on medium heat until vegetables soften.
Put everything into a blender (pour some liquid into a separate glass), add milk and mix to get a creamy soup. If necessary, add extra liquid and adjust the density.
Sautéed mixed vegetables
2 handfuls of Brussels sprouts
a thick ring of sweet potato
½ tsp crushed coriander seeds
pinch of quality sea salt
Grate the carrots, slice Brussels sprouts into halves, and dice the sweet potato. In a pan, sauté the vegetables, add coriander and salt. Sauté for about 10 minutes until the flavors combine and the vegetables are still slightly crunchy.
150 g tofu
1 tsp sesame oil
Preheat the oven to 180°C.
Dice the tofu and gently and thoroughly dry it with a cloth.
Then season tofu with oil and salt (you may add other spices as well), place on a baking paper and bake for approx 20-25 minutes until golden. Adjust the time according to the size of tofu cubes and how you wish them to be done (golden, golden-brown...). Mix the cubes at least 3 times while baking.
2 tbs thick coconut milk
walnuts (prior activation recommended)
Pour the soup into a soup plate and place the mixed vegetables and tofu cubes on one side. Sprinkle with coarsely crushed walnuts and a teaspoon of coconut oil.
Use your imagination and tailo