Ingredients:
1/2 pound broccoli, chopped into small florets
1/3 cabbage, chopped
2 small zucchini, sliced
2 cups water
2 cups coconut milk
1 tsp white pepper or the spice/pepper of your choice
1 tsp salt
Cooking Instructions:
In a large pot over high heat, add all the ingredients. Bring to a boil with the lid on and cook for 5 minutes.
Reduce heat to low and boil for another 5 minutes, or until the vegetables are just tender. Avoid overcooking the broccoli to preserve its bright color.
Let the soup cool for 5 minutes. Transfer 3/4 of the vegetables and most of the liquid to a blender. Blend until completely smooth, keeping the lid slightly ajar and covering it with a kitchen cloth to allow steam to escape without splattering.
Add more liquid as needed to reach your preferred consistency. Taste and adjust seasoning with more salt or pepper if desired.
OPTION: Garnish with fresh herbs of your choice, such as diced basil, scallions, dill, etc. Serve warm.
