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I’m alyce and my motto is homemade is always healthiest. I truly believe that, regardless of skill level or time constraints, anyone with a thermo cooker can cook nourishing and delicious food they are proud to serve and share - as long as you have the right recipes and accessories! And that’s where I come in.

Thermomix Thai coconut and broccoli soup

Thermomix Thai coconut and broccoli soup

Quick – Cheap - Easy – Nutritious - Delicious 


I love the fact that the Thermomix is so powerful we can chuck in all kinds of ingredients that wouldn’t otherwise be used, pureeing them down to nothing! It’s a great to save money, add extra nutrients (without anyone knowing!) and waste less food. Ellen keeps the skins on her frozen bananas when making smoothies and sorbets, Loryn keeps the skin on pumpkin for her cooking and I love using the hard broccoli and cauliflower stems in my creamy pureed soups! So this free recipe does just that, while using curry paste to add BIG flavour (if you want to make your own curry paste, my recipes are in Fresh Favourites). Throw in any daggy-looking greens or beetroot tops you might have instead of the spinach, and any odd bits of zucchini can also be added! 


As the weather is cooling down it’s time to start swapping out the summer produce for brassicas such as kale, broccoli, cauliflower and cabbage… and here’s the recipe to do just that! It’s a quick meal that will be on the table in less than 30 minutes, with literally only a bowl and a chopping board to wash up (that’s my kind of cooking!).

+ gluten free
+ dairy free
+ vegetarian
+ vegan

Serves 4

Time: 25 minutes

1 brown onion, peeled and halved
2 garlic cloves, peeled
3cm piece ginger, peeled
80g green curry paste
20g coconut oil
2 broccoli heads, including stems, roughly chopped (approx. 500g)
500g water (or less for a thicker soup)
400g can coconut milk
50g stock concentrate
50g spinach leaves
Fried shallots, to serve
Fresh herbs, to serve

  1. Place onion, garlic and ginger in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

  2. Add curry paste and coconut oil, sauté 5 minutes, 100°C, speed 1.

  3. Add broccoli, water, coconut milk and stock concentrate, cook for 14 minutes, 100°C, speed 2.

  4. Add spinach leaves, puree for 30 seconds, speed 9.

Serve topped with fried shallots and fresh herbs.

Note: You can add a handful of fresh coriander leaves in before pureeing - I preferred it without, but the option is there for those coriander fans! Great for anyone detoxing.

Thermo Cooker Fresh Favourites (SIGNED COPY)
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