Creamy Broccoli Cayenne Soup
Prep time: 
Total time: 
Serves: 4
  • 1 head of broccoli/800 g, cut into small florets and slice the stalk
  • 1 leek (white and light green parts only), halved lengthwise
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and minced
  • 1 cup (400 ml) coconut milk
  • steamed water from the broccoli and leek
  • a handful of pumpkin seeds
  • croutons from a few slices of old bread
  • 1 tbs of extra virgin olive oil
  • 1 pinch cayenne
  • chia seeds
  • sea salt and pepper to taste
  1. First, rinse out the broccoli and cut it into large bite-size pieces. Cut off the stem and peel off the thick skin around it. Then cut the dark green top and the roots of the fresh leek and remove the outer leaves. Bring ¾ to 1 inch of water to a boil in a medium saucepan and put an Asian bamboo steamer on top. Put the broccoli and leek in the steamer, cover and let them steam for approximately 3 minutes.
  2. Once the veggies (broccoli and leek) have softened, place them in a blender or food processor and blend on high speed until completely smooth (where add the steamed water from the broccoli and leek, coconut milk, cayenne, salt and pepper to taste). Thin with extra steamed water if it’s too thick.
  3. In a medium saucepan, add olive oil over medium-low heat. Add the chopped onion and garlic and sauté them for 2 minutes. After blending the veggies, add them to the saucepan and let them simmer for 5 more minutes.
In case you don't use/find to buy coconut milk, get creative and use your favorite choice. I haven't tried it with normal milk, but I guess it should work very well.

Serve it immediately in plates or bowls with extra coconut milk, pumpkin & chia seeds and croutons. Or go ahead and serve it with your favorite choice of seeds for an extra twist. Enjoy it & stay healthy!

Get creative, use the ingredients you have at hand but make sure you "cook it fit".
Recipe by Cook it fit at