Mushroom and broccoli soup

This soup uses ginger and garlic to create a beautifully aromatic base flavour

2 ratings

30 minutes
Serves 2
2.5 of 5 a day

Nutrition: Per serving

Kcal476
Fat19g
Salt1.5g
Sugar13.5g

Recipe by: Ryan Riley | Chef

The coconut in this dish provides a really good source of potassium – an essential mineral that, alongside sodium, helps to keep water balance in the body.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

1 tablespoon rapeseed oil
4 teaspoons dried desiccated coconut
6 teaspoons ginger paste
6 teaspoons garlic paste
6 spring onions, thinly sliced
10 shiitake mushrooms, sliced
1 green chilli, finely chopped
1 red chilli, sliced
¼ teaspoon white pepper (optional)
1 x 200ml can light coconut milk
1 head broccoli, florets only
3 teaspoons maple syrup
1 teaspoon rapeseed oil
Ground black pepper, to taste

Method

Preheat the oven to 200^oC/Fan 180^oC.
Place a medium-sized saucepan over a medium heat and add in the oil and coconut. Allow to brown lightly for a few moments, then add the ginger, garlic, spring onions, mushrooms, both chillies, white pepper (if using), and mix well.
Cook until the spring onions begin to soften, about 5–6 minutes, then add in the coconut milk. Fill the coconut can to the top with water and add that into the pan. Stir well to make sure nothing is stuck to the bottom of the pan and simmer on a low heat for 20 minutes.
In the meantime, chop the broccoli into large florets and place them into a mixing bowl. Drizzle over the maple syrup and oil and season to taste. Then tip them onto a baking tray and bake in the centre of the oven for 20 minutes until tender and cooked through.
To serve, ladle the soup into bowls, place the broccoli on top, and enjoy.