Thai Broccoli Soup
2 tablespoons sunflower oil
40g container Thai green curry paste
1 tin coconut milk
300g young spinach leaves
1 bunch coriander
4 spring onions
60g crispy onions
salt and freshly ground black pepper
Cut the broccoli into florets and finely slice the spring onions. Pick the coriander leaves.
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.
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.
Gently reheat the soup and season with salt and pepper.
Divide the soup between 2 bowls and scatter over the reserved spinach leaves, coriander, spring onion and crispy onions.