Serves 2

Vegetarian

Ready in about 30 minutes

Equipment

– Chopping board

– Chefs knife

– Pan

– Stick blender

Pantry

– Sunflower oil (1 tablespoon)

– Salt

– Pepper

Ingredients

30g Thai green curry paste

250ml coconut milk

broccoli (600g)

150g bag young spinach leaves

30g coriander

2 spring onions

30g container crispy onions

Method

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.