Everyone loves noodle-based soups. How about noodles that are made from thinly sliced vegetables instead of overly-processed refined flour? Yes! Broccoli and creamy coconut milk make the base and sauteed onions and peppers are perfect noodles. I was making this soup to serve at another time but couldn’t help myself – I had to sit down and have a bowl right away. It is that good.
1 pound fresh broccoli
2 bell peppers, red, yellow or orange
2 large onions or 3 small
1 teaspoon cumin
8 cups water
1 cup coconut milk
1. Coarse chop the broccoli flowers. The broccoli stems should be cut smaller, into 1/2 inch circles.
2. Peel and slice onion into thin circles, separating the pieces into rings.
3. Remove seeds from peppers, cut of the tops and bottoms and slice the flat portions into thin noodles, about 1/4 inch thick.
4. Place a large skillet on medium high heat. Lightly toast the cumin for about a minute in the dry pan. Add in the onions and dry saute, stirring occasional until the onions are soft, translucent and lightly brown. Add peppers to the onions and cook for about 5 minutes. Remove from heat.
5. Pour two cups of water into a large soup pot. Add the broccoli. Cook, covered on medium high heat until broccoli is soft. Remove from heat.
6. Using an immersion blender puree the broccoli and water into a smooth cream. A conventional blender may be used as well. The mixture will be hot – be careful not to splatter. Return puree to the soup pot, add the remaining water and bring to a boil. Once the soup has boiled, turn the heat to low.
7. Stir in the vegetable noodles and the coconut milk, mixing into the soup. Keep on low heat, covered until ready to serve.