Spicy coconut broccoli soup

Heinstirred
4 servings Preparation: 15 mins, Cooking: 15 mins By Food24
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Ingredients (8)

50 g green curry paste
1 coconut milk — tinned, reduced fat
500 ml water
450 g broccoli — chopped
200 g spinach — baby
salt and freshly ground black pepper — to taste
1 spring onions — sliced
fresh coriander
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Method:

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 Heinstirred.
 
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