Summary

Ingredients

• 2 broccoli
• 0.5 ½ onion (s)
• 4 small potatoes
• 1 carrot (s)
• 0.5 can ½ coconut milk approx. 200 ml
• 3 tablespoon margarine
• Flour
• nutmeg
• salt and pepper

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Instructions

1. Peel the carrot, onion and potatoes and cut into small pieces.
2. Add water to a large saucepan that will fit both broccoli until it is about 3 cm high.
3. Wash the broccoli, put it in the saucepan and cook until soft, then remove it from the saucepan.
4. In the resulting stock, cook the carrots, onions and potatoes until soft.
5. In another saucepan made of margarine, flour and a little water, cook a thick roux. Slowly add the vegetable stock.
6. Set aside a few small florets of the broccoli for decoration.
7. Add the softly cooked vegetable mixture to the roux, as well as the broccoli. Now puree everything finely and pour water on until you get a thick soup, consistency as you like. Now stir in the coconut milk and season the soup with nutmeg, salt and pepper and simmer for another 5 minutes, stirring constantly.
8. Finally, add the broccoli florets that were set aside.