Thermomix Thai coconut and broccoli soup
Broccoli shines in this quick meal! And as you know, quick is what I’m all about. Full of flavour, this soup is satisfying and nourishing, and depending on the curry paste used, surprisingly spicy! Continuing from the very topical ‘War on Waste’, we are using the entire broccoli, woody stem included, to reduce our food waste.
+ gluten free
+ dairy free
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
Place onion, garlic and ginger in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.
Add curry paste and coconut oil, sauté 5 minutes, 100°C, speed 1.
Add broccoli, water, coconut milk and stock concentrate, cook for 14 minutes, 100°C, speed 2.
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.