Green Goddess Soup By Chef Shridula Chatterjee

This is my recipe using all parts of the broccoli plant that I grew from seeds
on my terrace garden. I’ve used parts of the plant that are otherwise
thrown away and wasted, such as the leaves and the stems, as they are
thought to be a surplus part of the plant with verv little nutrients and
flavour. However, these parts contain much of the same, if not more,
nutrients that the broccoli florets carry. Broccoli is what is known as a
‘nutrient dense’ food, which means that it packs a lot of vitamins and
minerals into relatively few calories, so you can get everything your body


  • Olive oil-2 tbsps
  • Garlic-6 to 8 cloves
  • Onion-1, cut into dices
  • Broccoli florets-of onewhole broccoli
  • Broccoli & spinachleaves-about 25 leaveseach
  • Broccoli stems-of onewhole broccoli, chopped.
  • Coconut milk-200ml
  • 8. Salt + pepper


  1. In a pot add olive oil, garlic, onion and sauté.

  2. Once it turns translucent, add the greens,
    florets, and chopped up broccoli stems. Sweat

  3. Add veggie stock and simmer for a few minutes.

  4. Add this to a blender and blend until completely

  5. Bring it back to the same pot and add coconut

  6. Season and serve with a warm toast.

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