Quick soup packed with green vegetables with a hint of coconut and homemade croutons.
Chop the onion and sauté it in a large soup pot. Then add the broccoli and vegetable stock. Also add all the spices. Bring to a boil and let it cook for 10 minutes. Add the spinach in the last 2 minutes. Puree the whole with a stick blender. Once the soup is pureed, add the coconut milk and stir well.
Put a dash of olive oil in a bowl and crush 2 cloves of garlic in it. Cut the bun into small pieces and spread with the olive oil-garlic mixture. Take a grill pan and grill the bread until the pieces are crispy.
Divide the soup between the bowls and add a scoop of cottage cheese in each bowl. Finish with the bread croutons and some sprouts.
Source: Leukerecepten by leukerecepten-nl.
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