Pour half of the coconut milk in a pan and place on low heat.
Add the onion and garlic and cook for 5 minutes until soft.
Once cooked, add the salt, turmeric, ginger, broccoli florets, water and remaining coconut milk.
Simmer for one hour, stirring occasionally and mashing the broccoli.
Let the mixture cool, before placing in a food processor and blending into a puree. If using a mini food processor, do this in small batches.
Serve with yoghurt, roasted almonds, fresh greens and sesame seeds.
NUTRITION INFORMATION (APPROX): This recipe makes two generous servings. Each serving has 13g net carbs (not including toppings). Calories: 439kcal, Net carbs: 13g, Carbs: 17g, Fibre: 4g, Fat: 36g, Protein: 8g, Sugar: 6g