VEGAN CREAMY BROCCOLI SOUP WITH TADKA (INDIAN TEMPERED SPICES)

Heat olive oil in a large, deep pan or pot. Once the oil is shimmering, add the onions + cook until they start to brown slightly. Add the garlic and cook with the onions for 2 min. Add the cumin, coriander, cayenne, s&p. Roast with the onions & garlic for about 2 minutes.

Trim the end of the broccoli, the cut it into florets. Slice the stalks. Add just the sliced stalks to the pan. Cook for a couple minutes, then add the coconut milk + vegetable broth. Cover and simmer until the broccoli stalks start to become tender. Then add the florets + cover again until the florets are bright green + tender. Season to taste. Add spinach & cook until it wilts.

Transfer the soup in increments to a blender + blend on high until completely smooth - you can also use an immersion blender.

Tadka: Heat your olive oil. Once hot, toss a couple mustard seeds in to check if the oil sizzles. Then, add in the mustard seeds, cumin seeds, red chilis, and finally sliced garlic. Turn the heat to medium and swirl the spices in oil until garlic is just golden. Take off the heat and immediately pour over the soup. Enjoy!