Creamy Broccoli Coconut Soup
Rinse and chop the broccoli. Peel and dice the potatoes and celery root. Peel and finely chop the garlic and shallot. Saute the shallot and garlic in hot oil. Add the potatoes, celery root and broccoli. Deglaze with the broth. Simmer for about 15 minutes.
Rinse the basil, shake dry and cut into thin strips. Set some aside for the garnish. Roast the coconut chips in a dry pan until golden brown. Remove and let cool.
Remove approximately 1/3 of the vegetables from the soup. Puree the remaining soup with the coconut milk and basil. Depending on the desired consistency, simmer or add more broth. Season with salt and pepper. Add the vegetables. Serve garnished with coconut chips, strips of basil and marigolds.