Thai broccoli, spinach & coconut soup

Serves 4 / Gluten-free / Vegan

This is a soup I make again and again. It’s really delicious, so easy to make and serves up a hefty serving of green goodness.

Thai broccoli, spinach & coconut soup Photo: supplied

Ingredients

• 1 medium onion, diced
• 3 garlic cloves, finely diced
• 4 tablespoons Thai green curry paste (check ingredients if avoiding fish sauce)
• 2 medium potatoes, peeled and cut into small cubes
• 1 litre vegetable stock
• 1 ½ cups water
• 2 heads broccoli, cut into florets
• 250g baby spinach leaves
• 1 cup coconut cream (a runny variety)
• Olive oil for sautéing
• Sea salt and cracked black pepper to season.
• To serve: fresh coriander, crispy shallots, drizzle of coconut cream

Method

Heat a glug of olive oil in a large soup pot over a medium / low heat. Add the onion and garlic. Cook gently, without browning, for 5 minutes. Add the curry paste and cook for a further minute. Add the potato, stock and water. Bring to a boil and then simmer for 10 minutes. Add the broccoli and simmer for a further 10 minutes. Add the coconut cream and spinach. Cook for 2 minutes before removing from the heat.
Use a blender or hand blender to puree until silky smooth. Season to taste.