300 ml coconut milk or 150 gr creamed coconut or 60 gr powdered coconut
approx. 1-1,5 liters hearty vegetable stock (optionally made from stock powder or cube)
1 tsp cumin (cumin seed)
1 tsp yellow mustard seed
1 tsp anise
First, cut the broccoli, onion and celeriac into small pieces.
Then, peel, core and mince the apple. Set aside.
After that, heat the ghee over medium heat in a large saucepan. Add the cumin, anise and mustard seed and stir-fry gently until the mustard seeds begin to pop. Now add in the vegetables and coriander and sauté for 2 minutes.
Next, add the vegetable stock and the coconut. Bring to a boil and leave to simmer for 20 minutes.
When the vegetables are cooked through, puree the soup until you have reached a very fine and smooth consistency. You may want to add more stock if the soup is too thick.
Lastly, season with salt, pepper, lime juice and a little bit of brown sugar. In the end, stir in the diced apple and serve.