Curried Broccoli Soup with Coconut Milk
This creamy and spicy Thai-flavored soup made with green curry, coconut milk, and spinach is delicious and ready in just 30 minutes!
Servings: 4 people
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion , chopped
- 2 cloves garlic , minced
- 6 cups broccoli florets
- 1/2 teaspoon ground cumin
- 1 tablespoon Thai green curry paste
- 4 oz. (100g) spinach
- 1 15 oz. (400ml) can full-fat coconut milk
- 2 cups vegetable broth
- salt and black pepper , to taste
- fresh cilantro , for garnish (optional)
- cooked shrimp , for garnish (optional)
Heat the olive oil and butter over medium heat in a large pot. Add the onion and cook until softened, about 3-5 minutes. Add the garlic and cook 30 seconds more, until fragrant.
Add the broccoli and cook for 3-4 minutes until vibrant in color and browned a little. Add the cumin, curry paste, and spinach. Cook, stirring, for another minute. Add the coconut milk, broth, salt, and pepper and bring to a boil. Cook for another 6-8 minutes, until the broccoli is tender.
Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend in small batches to avoid splatter.
Serve garnished with fresh cilantro and shrimp.
Calories: 345kcal | Carbohydrates: 18.3g | Protein: 7.3g | Fat: 30.4g | Cholesterol: 7.6mg | Sodium: 403.4mg | Sugar: 4.6g