Serves 2

Ingredients

• 3 spring onions
• 1 clove garlic
• 1 head of broccoli
• 4-5 large button mushrooms
• Pinch cayenne
• Salt and pepper to taste
• 1 cup vegetable stock
• 1 cup water
• 1/4-1/3 cup coconut cream
• 2 tbsp sliced almonds, toasted

Instructions

1. Preheat oven to 200°C.
2. Cut broccoli into bite sized florets, place them in an oven dish and coat well with olive oil.
3. Add some salt and pepper and mix.
4. Roast in the oven for 15-20 minutes or until they are golden and slightly crispy around the edges.
5. Cut up spring onions and save some of the green slices for topping.
6. Sauté spring onions in olive oil until golden.
7. Add garlic and cook for one minute.
8. Add mushrooms and cook for a few minutes.
9. Mix in roast broccoli.
10. Add seasoning to taste.
11. Set 1/2 cup aside for topping.
12. Add vegetable stock and water gradually and simmer for a few minutes.
13. Stir in coconut milk and blend with a blender stick.
14. For topping, layer mushrooms, broccoli and spring onions and sprinkle toasted almonds to finish.