Thai Creamy Broccoli Soup

INGREDIENTS

• 4 Tablespoons Olive Oil

• 2 Finely diced yellow Onion

• 5 Stalks of Celery, thinly sliced

• 4 Tablespoons Vegan Thai Red Curry Paste

• 2 Broccoli Heads, broken into florets

• 2 Cauliflower Heads, broken into florets

• 750ml Vegetable Stock

• 300gr Silken Tofu, coarsely chopped

• 4 Cups Unsweetened Coconut Milk

• Salt and Pepper to taste

INSTRUCTIONS

1. In a medium pot, heat the oil over medium-low heat. Add the onion and celery and sauté, stirring occasionally, until it is translucent, about 5 minutes. Add the red curry paste and stir until fragrant, about 1 minute.

2. Add the Broccoli, cauliflower, stock, salt, and pepper. Bring to a boil, cover, reduce the heat to low, and simmer until he veggies are tender, 10 to 20 minutes. Add the tofu and coconut milk.

3. Using a hand blender, blender until smooth or to your desired texture. Let simmer for additional 5 minutes.

4. Serve garnished with cilantro, walnuts, peanuts, sesame oil, broccoli or spring onion.

SERVES 4