INGREDIENTS (4 servings)

600g broccoli / 100 mL coconut milk / 1 leek / 1 ripe avocado / 15-18 macadamia nuts / 3 slices of bread toast / 1 garlic clove / red pepper / extravirgin olive oil / salt

Slice the leek in rings and keep the green part. In a pan, brown the leek rings with a drop of oil, the crashed garlic and a pint of red pepper. While the leek is frying, add the broccoli and let them savor. Add water to cover them and salt. Crush the nuts, dice the bread and slice the green part of the leek. Add everything in a second pan with oil and let it toast. Keep it aside. When the broccoli are tender, add the coconut milk and the diced avocado. Puree everything and add some salt. Serve the soup with the bread and nuts crumbs.