Thai Coconut, Broccoli, and Cilantro Soup
Please follow and like us:
| Servings |
|
Ingredients
- 1 4 ounce jar green curry paste
- 1 13.5 ounce can coconut cream
- 4 cups vegetable stock
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 cups broccoli florets chopped
- 2 cups fresh spinach
- 1 bunch fresh cilantro stems removed
- 2 green onions chopped
Ingredients
|
|
Instructions
- Place curry paste in Dutch oven and cook over medium heat for 1 – 2 minutes, stirring constantly.
- Stir in coconut cream and vegetable stock. Add salt and pepper and bring to a boil. Add broccoli, cover and cook for 10 minutes.
- Stir in spinach and cilantro and remove from the heat.
- Using an immersion blender or food processor, blend the soup until smooth. Garnish with the chopped green onions.