Get cozy and warm with our version of tasty vegan Green Thai Soup – filled with vitamins and antioxidants.
Ingredients (serves 4)
3 tbsp green curry paste (can be found in your local grocery store)
1 tbsp rapeseed oil or coconut oil
500 ml coconut milk
5 dl water
Sea salt and black pepper
250g broccoli florets, chopped
150g baby spinach leaves, plus more to serve
Cilantro leaves, from one pot
2 spring onions, shredded
1/2 red semi hot chili fruit
Place the curry paste and oil in a medium saucepan over medium heat and cook, stirring, for 1 minute. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.
Using a stick blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, sliced spring onions and chopped chili (if you like it spicy keep the seeds).
By: Victoria Thoors