spicy broccoli, spinach and coconut soup

This Spicy Broccoli, Spinach and Coconut Soup is the ideal recipe to celebrate World Health Day. It boasts a huge dose of green goodness and  makes a wonderful mid-week lunch or dinner. And on those days you find yourself busy, there is no delicious recipe that couldn’t be simpler to put together. 

Ingredients:

  • 1 medium sweet onion, finely diced
  • 3 garlic cloves, finely diced
  • 3 tablespoons green curry paste
  • 2 medium potatoes, peeled and cut into small cubes
  • 1 litre vegetable stock
  • 240 ml water
  • 2 heads broccoli, cut into small florets
  • 250 grams baby spinach leaves
  • 1 can coconut cream
  • Azada Olive Oil & Basil, for sautéing
  • Freshly ground sea salt and black pepper, to season
  • Torn coriander or basil, to garnish

Preparation time 15 minutes
Cooking time 40 minutes
Serves 4-6
Gluten-free | Vegetarian | Vegan

Preparation:

  1. Preparing the soup. Heat a good glug of Azada’s Olive Oil & Basil in a large pot over a medium-low heat. Once warm, add the diced onion and garlic. Gently cook for 5-10 minutes, without browning.
  2. Add the curry paste and cook for a further minute (stirring continuously to break up the curry paste). Add the potatoes, vegetable stock and water. Bring to a boil and then slowly simmer for 10 minutes. Add the broccoli and simmer for a further 10 minutes. Next, add the coconut cream and spinach and cook for about 2 minutes before removing from the heat.
  3. Using a blender or hand blender, puree the soup until silky smooth. Season to taste and garnish with fresh herbs (optional).

Chef’s Tips

  • This recipe is also super with microgreens as a garnish and if you fancy more heat, use Azada’s Olive Oil & Chilli instead of Basil.

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