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.Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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