Thai Coconut, Broccoli, and Cilantro Soup
Course
Soup
Cuisine
Asian
Servings
4
Servings
4
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
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.
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