Summary

Ingredients

• 400 g mushrooms
• 300 g broccoli
• 100 g spinach leaves, fresh
• 400 ml coconut milk (can)
• 300 ml water
• 1 tablespoon vegetable stock powder, vegan, gluten-free
• 1 clove garlic
• 1 piece (s) ginger, approx. cm
• salt and pepper

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Instructions

1. Clean and halve the mushrooms, wash the broccoli and chop into florets, rinse the spinach leaves.
2. Put everything in a saucepan, add garlic and a small piece of ginger (approx. 1 cm), cleaned and chopped up (dose garlic and ginger according to personal preference). Pour approx. 300 ml of boiling water over it, add the vegetable stock powder. Bring to the boil once and simmer for another 5 - 10 minutes, then add the coconut milk. The broccoli can still be firm to the bite. Mix the soup with a hand blender and season with salt and pepper.