Thai Broccoli, Spinach and Coconut Soup
Photography by Kelly Gibney.

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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.