This is a superb twist on a traditional broccoli soup. Using eastern-inspired flavours to really pack a punch this fantastic soup can be frozen in portions perfect for mid-week lunches in the office. It’s quick and easy to make and makes the most of the humble broccoli which is in season right now.

Cooks in: 45 mins

Serves: 4

Ingredients

1 onion, finely chopped

800-900g broccoli, chopped

1 garlic clove, crushed

2cm piece ginger, grated

1 green chilli, finely chopped

Coconut milk, mix it well and reserve 2-3 tbsp for decoration

750ml vegetable stock

Rapeseed oil

Freshly ground salt and pepper

Method

Heat a tablespoon of rapeseed oil in a large pan and add the onion, sautéing over a medium-low heat until it is soft but hasn’t browned a lot. Add the broccoli, garlic, ginger and chilli, and stir to combine over the heat for a minute or so, allowing the flavours to mingle. Pour in both the coconut milk and stock, and bring the pan to a gentle simmer. Leave to simmer for 20 minutes, or until the broccoli is tender. Season well and blend the soup with a blender or liquidiser until it is as smooth as you can make it. To serve, ladle into four bowls and drizzle each with the remaining coconut milk.