- coconut milk - 1 can
- garlic - 2 cloves, cut in a half
- onion - chopped
- broccoli - 1 head
- fresh spinach - 2-3 handfuls
- coconut oil - 1 tbsp
- salt, pepper - to taste
In a large pan add onion, garlic, coconut oil and cook it slowly. Sauté for a couple minutes, just long enough for everything to soften up. Add the water and bring to a simmer, then add the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 3-5 minutes. Remove the soup from heat and blend it with an immersion blender. Add as much coconut milk as needed. Add salt and pepper to taste. Add more water if needed.
Serve sprinkled with almonds, chilli flakes, black sesame seeds and a bit of coconut milk.