Thai Green Broccoli Soup

INGREDIENTS

For the soup: 

1 tbsp coconut oil 

1 onion, finely chopped 

3 garlic cloves, minced

1 tbsp fresh ginger, minced

3 tbsp thai green curry paste 

1 large head of broccoli, chopped into florets, stems roughly chopped 

1 can (400ml) full fat coconut milk 

1000ml vegetable stock 

100g spinach 

20g fresh coriander, roughly chopped 

150g frozen peas 

1 tbsp soy sauce or tamari 

1 lime, juiced 

For the toasted seed topping: 

1 tbsp olive oil 

25g mix seeds

1 tbsp white sesame seeds

1 tsp smoked paprika 

1/4 tsp chilli powder 

Drizzle of coconut milk or yoghurt, to serve

METHOD

1. Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic, ginger, and Thai green curry paste. Cook for 1-2 minutes until fragrant.

2. Add the broccoli to the pot. Stir to coat in the curry paste mixture. Pour in the coconut milk and vegetable stock. Stir well and bring to a simmer, covered for 8 minutes until the broccoli is tender. Add the peas and fresh coriander for 2 minutes until the peas thaw out. 

3. Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. (Or transfer to a blender in batches). Stir in soy sauce, lime juice. Taste to season with salt and pepper. 

4. Heat a small frying pan over a low-medium heat with a drizzle of oil. Add the seeds, paprika, chilli powder and a pinch of salt, stirring for 2 minutes until the seeds are lightly toasted. Transfer to a bowl and set aside. 

5. Divide between bowls and top with a drizzle of coconut milk and the toasted seeds.