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broccoli spinach coconut soup

Broccoli Spinach Coconut Soup

Veena
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Total Time 20 mins
Course Soup
Servings 2
Calories 286 kcal

Equipment

  • Pressure cooker
  • Gas stove/ Induction stove
  • Blender

Ingredients
  

  • 3 Cups Broccoli
  • 2 Bunches Spinach
  • 1 Onion
  • 1 Green chilli
  • 1/2 inch Ginger
  • 1/2 Cup Coconut milk
  • 2 Cups Water
  • 1 tsp Pepper powder
  • 1 tsp Coconut Oil
  • To Taste Salt

Instructions
 

  • Slice the onions keep aside
  • Cut the florets from the broccoli and pick the leaves from the bunch of spinach. Wash well
  • Heat the oil in a pressure cooker on a low flame.( I generally use my 2 lt cooker.) Add the onions and sauté for 1 minute
  • Now add the broccoli, spinach, chilli, ginger and coconut milk. Mix well
  • Add water, salt and mix well and continue to cook on a low flame
  • Close the lid and pressure cook it for 4 mins on high flame or uo to 2 whistles. Switch off the fire. Let it cool completely
  • Now transfer the contents to a blender and blend till smoothAdd the pepper powder, transfer to individual serving bowls, Sprinkle some fresh coconut and serve warm

Nutrition

Sodium: 410mgCalcium: 432mgVitamin C: 225mgVitamin A: 33149IUSugar: 7gFiber: 13gPotassium: 2561mgCalories: 286kcalSaturated Fat: 13gFat: 16gProtein: 15gCarbohydrates: 31gIron: 12mg
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