By Devi Poojari
May 27, 2024
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
4 medium-sized summer squash, diced 1 onion, chopped 2 cloves garlic, minced 4 cups vegetable broth 1 medium potato, peeled and diced ½ teaspoon dried thyme ½ teaspoon dried basil Salt and pepper, to taste 2 tablespoons olive oil 1/2 cup coconut milk Fresh parsley, for garnish
Heat the oil in a large pot and add the chopped onion and garlic to sauté until softened and fragrant.
Add the diced summer squash and potato to the pot, along with the dried herbs to cook for 5 minutes.
Stir in the vegetable broth, season with salt and pepper before bringing to a boil, and letting it simmer for 15-20 minutes.
Once the vegetables are cooked through, carefully transfer the soup in batches to a blender and blend until smooth, and return it to the pot.
Add the coconut milk to for creaminess and adjust seasoning, if needed. Serve hot garnished with parsley.