Broccoli and coconut soup

This recipe gives a simple broccoli soup a little extra zing, with the addition of the ginger and chilli. Today I used low fat greek yoghurt instead of the coconut milk in an attempt to lower the calories. The previous time I made it I did use the coconut milk and it gave the soup a wonderful creamy, rich flavour. The recipe came from Olive Magazine. 

Ingredients
onion 1, finely chopped
oil
broccoli 800-900g, chopped
garlic 1 clove, crushed
ginger 2cm piece, grated
green chilli 1, finely chopped
coconut milk 400g tin, shake it to mix it well and reserve 2-3 tbsp for decoration
vegetable or chicken stock 750ml

Method
Fry the onion in a little oil in a large pan until it is soft but hasn’t browned too much. Add the broccoli, garlic, ginger and chilli, and stir everything for a minute or so until it smells fragrant.Add the coconut milk and stock, and bring everything to a simmer, then cook for 20 minutes, or until the broccoli stems are tender. Season well and blend the soup with
a hand blender or liquidiser until it is as smooth as you can make it. Pour it back into the pan and leave it for the bubbles to settle.