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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.