Thai broccoli, spinach & coconut soup

Thai broccoli, spinach & coconut soup

This gorgeous soup has the simplest preparation ever but delivers in a big way on flavour. I use a pre-made green curry paste as the base. I tart it up with a bit of sautéed onion and garlic and then add a ton of vegetables.  Pre-made spice pastes are one of my favourite lazy life-hacks. I'm not always a completely made-from-scratch saintly gal. They really help bring together a midweek meal in no time at all.

I'm just a couple of weeks away from our baby arriving and am pretty shattered by the time dinner rolls around. I've had this soup the last 3 nights for dinner. It delivered the wholesome goodness I need and takes 2 minutes to reheat. Last night I stirred through some leftover shredded chicken to get a bit of extra protein and it was delicious.

This recipe is vegetarian (vegan actually) but you could also use homemade chicken broth as a lovely nourishing base.

Note: Adding baby spinach in the last minute of cooking is what keeps the soup that vibrant shade of green. Big leaves of English spinach can definitely be used instead. They may not keep the same brightness but will still taste great. Give them a couple of minutes longer to cook.

Thai broccoli, spinach & coconut soup

Serves 4-6

1 medium onion - finely diced

3 garlic cloves - finely diced

1/4 cup green curry paste

2 medium potatoes - peeled and cut into small cubes

1 litre vegetable stock

1 1/2 cups water

2 heads broccoli - cut into florets

250 baby spinach leaves

1 cup full-fat coconut cream

Olive oil for sautéing

Sea salt and cracked black pepper to season.

To serve: microgreens to garnish

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 cook for 2 minutes. Add the spinach. Cook for a further minute before removing from the heat.

Use a blender or hand blender to puree until silky smooth. Season to taste.

Have the best week. Keep warm! Kelly x