Roasted Broccoli and Mint Soup
This Roasted Broccoli and Mint Soup recipe is a harmonious blend of rustic charm and refreshing flavors. Roasting the broccoli not only deepens its natural sweetness but also adds a smoky undertone that is wonderfully offset by the bright, cool notes of fresh mint. The red onion caramelizes in the oven, bringing a subtle sweetness that complements the garlic's pungent aroma and the earthiness of the parsley.
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Ingredients
- 1 head broccoli cut into florets
- A handful of fresh mint leaves
- 1 red onion thinly sliced
- 2 cloves garlic
- Olive oil
- Salt and pepper, to taste
- Fresh parsley, plus more for garnish
- 1 cup coconut milk
- 1-2 cups water as needed
Instructions
- Preheat your oven to 400°F (200°C).In a casserole dish, place the broccoli florets along with the fresh mint leaves.
- Scatter the sliced red onion and whole garlic cloves among the broccoli.Drizzle generously with olive oil, and season with salt and pepper to your liking.
- Toss everything together to ensure the broccoli is well coated.Place the casserole dish in the preheated oven and bake until the broccoli is tender and slightly crispy on the edges, about 20-25 minutes.
- Once the broccoli is cooked, remove from the oven and allow to cool slightly.Transfer the roasted broccoli mixture to a blender. Add a good handful of fresh parsley.
- Pour in the coconut milk and start with 1 cup of water.Blend until smooth, adding more water as necessary to reach your preferred consistency.
- Taste and adjust the seasoning, adding more salt or pepper if needed.Serve the soup hot, garnished with additional parsley.
- Enjoy your aromatic and comforting Roasted Broccoli and Mint Soup!
Nutrition
Calories: 176kcalCarbohydrates: 15gProtein: 6gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 62mgPotassium: 651mgFiber: 4gSugar: 4gVitamin A: 948IUVitamin C: 139mgCalcium: 92mgIron: 3mg
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