Ready in about 30 minutes
– Chopping board
– Chefs knife
– Stick blender
– Sunflower oil (1 tablespoon)
30g Thai green curry paste
250ml coconut milk
150g bag young spinach leaves
2 spring onions
30g container crispy onions
1 Cut the broccoli into florets and finely slice the spring onions. Pick the coriander leaves.
2 Add 1 tablespoon sunflower oil to a pan set over medium heat. Add 1 of the finely sliced spring onions and curry paste (to taste) and fry for 1 minute. Add the coconut milk, broccoli, 750 ml water, salt and pepper to the pan and bring to the boil.
3 Simmer for about 10 minutes until the broccoli is tender. Turn off the heat, add the spinach (keeping a few leaves back to garnish) and half the coriander leaves and blend the soup with a stick blender until smooth.
4 Gently reheat the soup and season with salt and pepper.
5 Divide the soup between 2 bowls and scatter over the reserved spinach leaves, coriander, spring onion and crispy onions.