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
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.