This delicious soup boasts a huge dose of green goodness and couldn’t be simpler to put together. A wonderful mid-week dinner and there will be lovely leftovers for lunch.
Serves: 4–6
INGREDIENTS
1 medium onion, finely diced
3 garlic cloves, finely diced
¼ cup green curry paste
2 medium potatoes, peeled and cut into small cubes
1 litre vegetable stock
1 ½ cups water
2 heads broccoli, cut into florets
250 grams baby spinach leaves
1 cup full-fat coconut cream
olive oil for sautéing
sea salt and cracked black pepper to season
To serve: microgreens to garnish
METHOD
Heat a glug of olive oil in a large soup pot over a medium / low heat. Add the onion and garlic. Cook gently, without browning, for 5 minutes.
Add the curry paste and cook for a further minute. Add the potato, stock and water. Bring to a boil and then simmer for 10 minutes. Add the broccoli and simmer for a further 10 minutes. Add the coconut cream and spinach. Cook for 2 minutes before removing from the heat.
Use a blender or hand blender to puree until silky smooth. Season to taste.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, Kelly Gibney.com.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.