Flat lay broccoli and carrots bisque Free Photo


1 large leek

1 tbsp extra virgin olive oil, plus extra for garnish

2 garlic cloves, crushed

1 medium head broccoli

1 ½ tsp white wine vinegar

2 cups vegetable broth

1 cup light coconut milk, plus ¼ cup (60 ml) extra for garnish

2 to 3 cups loosely packed spinach

Sea salt and freshly ground black pepper

Juice or 1 small lemon (optional)

Red pepper flakes (optional)



  • Slice the white and light green parts of the leek into rings. Using a strainer, rinse the leeks thoroughly.
  • Heat the olive oil in a large pot over medium heat. Add the leek, garlic and a few
  • generous pinches of salt and pepper. Stir and cook until the leek is soft, about 5 minutes.
  • Chop the broccoli, stems and all, into coarse florets and add them to the pot. Stir and cook until just softened, about 3 minutes.
  • Stir in the white wine vinegar, then add the vegetable broth and coconut milk. Reduce the heat to low and simmer for 5 minutes.
  • Let the soup cool slightly, then transfer to a blender (you can work in batches if you need to). Blend until smooth. Add the amaranth greens and blend again. Taste and adjust the seasonings, adding a bit of lemon juice to brighten it up a bit if you like.
  • Garnish with a drizzle of coconut milk and olive oil. Sprinkle with red pepper flakes, if desired.