Creamy Coconut Green Soup Recipe
How to make Creamy Coconut Green Soup
Method
- Place 1 tablespoon of oil into a large saucepan placed over a medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until softened. Add the curry paste and cook for 1 minute or until very fragrant.
- Add the potato and stock and turn the heat up to a boil. Cook for 10 minutes or until the potato is tender.
- Add the broccoli, brussels sprouts, kale and peas and cook until just tender.
- Stir in the coconut cream and blitz with a handheld blender until smooth. Season well and add lime juice to taste.
- Ladle into warm bowls and top with a drizzle of coconut cream.
- Garnish with a sprinkle of coriander, toasted shredded coconut and crispy brussels sprout leaves.
Tips: To make the crispy brussels sprout leaves, place ½ teaspoon oil into a small frying pan over a high heat. Add the brussels sprout leaves and cook for a minute or two or until crispy.
You can adjust the heat factor by adding more or less of the green curry paste. Or omit it completely.
Optional: You can substitute the kale for any other leafy greens, such as spinach or rocket.