Servings: 2
- Medium size pot
INGREDIENTS
- 1 broccoli head, cut into large florets
- 4 onions, peeled
- 15 garlic cloves, peeled
- ¼ cup olive oil
- 1 teaspoon salt
- ⅓ teaspoon ground black pepper
- 1½ quarts/1½ liters water or vegetable stock
Toppings:
- 2 tablespoons coconut cream
- 2 tablespoons olive oil
- 2 thyme sprigs
INSTRUCTIONS
- Heat an oven to 390 F (200 C) and place a medium size baking pan in it.
- Take out the pan and carefully arrange the broccoli, onion and garlic. Pour over the olive oil, sprinkle salt and pepper and cover with parchment paper and aluminum foil. Bake for 50 minutes.
- Remove the cover and roast for another 10 minutes.
- Transfer to a medium size pot, add the liquid and bring to a boil.
- Blend well and serve with a drizzle of coconut cream and a drizzle of olive oil, and garnish with a few thyme leaves on top.