1 tbsp oil
1 large red onion
3 cloves of garlic
1 head of broccoli
1 tbsp thyme
1 tin coconut milk
1 litre vegetable stock
200g frozen peas
1 tin butter beans
1 tsp salt
Finely chop the onion, leek and garlic.
Heat 1 tbsp oil in a large pot and sauté the onion and leek with a pinch of salt for 5 minutes until softened.
Add the garlic and sauté for a further 2 minutes.
While this cooks, roughy chop up the broccoli and courgette and stir it in with the onion mix with the thyme.
Combine the mixture and pour in the coconut milk and veggie stock followed by the rest of the other ingredients.
Cook on a simmer for 20 minutes, then blend until smooth.
I recommend serving with a slice of crusty loaf and a generous amount of butter! Enjoy! x