1. Fry the red onion in some olive oil until translucent, add in the ground coriander, broccoli, zucchini, salt and pepper. Fry a bit more before adding in the coconut cream, and top with vegetable stock.
2. Add in the nutritional yeast and let it simmer for 15-20 minutes until the vegetables are soft. Let the soup cool and blend until smooth.
3. Add the jasmine rice balls into a bowl with sesame seeds and roll and cover, then drop into a hot pan with olive oil and fry until brown.
4. Serve the soup with more coconut cream, jasmine rice balls & fresh cilantro.