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Broccoli and Potato Soup with Tofu Croutons

Broccoli and Potato Soup with Tofu Croutons

Prep time
10 minutes
Total time
Category: Lunch, Dinner, Appetizer
Serves: 4
Allergens: Coconut


  • 1 tsp black pepper (ground)
  • 1 bunch broccoli (remove stalk and chop up the rest)
  • 1 stick cinnamon stick
  • 1 tbsp extra virgin coconut oil
  • 1 tsp fenugreek seeds
  • 1 inch ginger (finely chopped)
  • 3 medium potato (chopped)
  • 1 medium red onion (finely chopped)
  • 1 tsp sea salt
  • 4½ cups water


  1. Preheat a big pot with coconut oil and roast the onion with the herbs for about 5 minutes on medium heat.
  2. Add 4 1/2 cups of water (1l) and boil the broccoli and the potatoes for about 20 minutes.
  3. Remove cinnamon stick before you puree everything and adjust taste with salt and pepper.


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