Preparation time: 5 minutes
Cooking time: 15 minutes
-1 medium to large broccoli (350g/12oz approx)
-300g (11oz) tasty mushrooms
-250ml (8½ fl oz) water
-1 tsp sea salt
-250ml (8½ fl oz) coconut cream
-Handful frozen peas
-Large handful fresh parsley
-Dash of olive oil (to sauté the mushrooms)
1. Slice mushrooms and then use olive oil to gently sauté them in the cooking pot for a couple of minutes. This helps to bring out their flavour. If your oil dries up quickly add a splash of water to finish the process.
2. Chop broccoli into small pieces (including the tender parts of the stalk) and add to the cooking pot along with water, sea salt, peas and coconut cream. Bring to the boil and then reduce to a gentle simmer once it’s boiling.
3. Place lid on pot and allow to cook for about 15 minutes.
4. In the meantime chop parsley, adding to the soup right at the end (to maintain it’s vibrancy and flavour).
5. It’s that simple.
Author Bio: Trinity is passionate about creating healthy vegan cuisine, with 20 years experience of eating an exclusively vegan diet. After many years as a vegan chef, catering for spiritual retreats and workshops, Trinity recently published her first vegan recipe book ‘Trinity’s Conscious Kitchen‘ which is filled with 168 pages of original recipes, inspiration and photos. Visit: www.trinityskitchen.