|50 g||green curry paste|
|1||coconut milk — tinned, reduced fat|
|450 g||broccoli — chopped|
|200 g||spinach — baby|
|salt and freshly ground black pepper — to taste|
|1||spring onions — sliced|
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.
Recipe reprinted with permission of Heinstirred.
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