Serves 3-4


  • 400g broccoli (including stalks)
  • 100g courgette, thinly sliced or spiralised
  • Thumb-size piece of ginger, grated
  • Thumb-size piece of turmeric root, grated
  • 1 small onion, diced
  • 1 tbsp coconut oil
  • 300ml full-fat coconut milk
  • 400ml water or stock
  • Salt & pepper
  • Olive oil to garnish


  1. Melt coconut oil in large, heavy-bottomed pot over a low to medium heat.
  2. Add turmeric and ginger, and cook for approximately 5 minutes until the onion begins to soften. Season with salt & pepper.
  3. Meanwhile, prepare the broccoli by cutting and separating the florets from the stalk. Roughly chop the stalks and add to the pot after the onion mix has been cooking for 5 minutes and continue to cook for another 4-5 minutes.
  4. While this is cooking, cut the florets into small pieces and add to the pot along with the courgette.
  5. Fry the entire mix for another 2 minutes and then add water or stock and coconut milk. Simmer for 3-4 minutes.
  6. Liquidise and serve with a drizzle of olive oil.