Thai Coconut Broccoli Soup

• Produce

  • 200 g Baby spinach
  • 450 g Broccoli
  • 1 Coriander, leaves
  • 1 Spring onion

• Canned Goods

  • 50 g Green curry paste

• Baking & Spices

  • 1 Salt and pepper

• Liquids

  • 500 ml Water

• Other

  • 1 X 400ml can reduced fat coconut milk

Found on heinstirred.com

Ingredients

• 50g green curry paste (taste the paste for chili heat before using whole quantity)
• 1 x 400ml can reduced fat coconut milk
• 500ml water
• 450g broccoli, chopped
• 200g baby spinach (reserve some leaves for garnish)
• salt and pepper to taste
• 1 spring onion, sliced
• coriander leaves

Directions

• Place the curry paste in a saucepan and cook over a medium heat for 1 minute.
• Add the coconut milk and water and bring to the boil.
• Add the broccoli and cook for 10 minutes until tender.
• Add the spinach and cook for another 2 minutes until the spinach is wilted.
• Remove from the heat and using a hand held stick blender, blend the soup until smooth.
• Season with salt and pepper.
• Divide between 4 serving bowls and garnish with the rest of the spinach leaves, coriander and spring onion.
• Serve immediately.