Broccoli & Coconut Curry Soup
Recipe by Rosie Mansfield
6 person | 
30 minutes
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Onion, finely diced
- 1 Jalapeno Pepper, finely diced
- 2 tbsp Fresh Ginger, minced
- 2 heads Broccoli, chopped
- ½ bunch Coriander, finely chopped
- 800ml Vegetable Stock
- 1 tsp AYAM™ Thai Red Curry Paste
- ½ tsp Cumin
- 270ml AYAM™ Coconut Milk
To Serve:
- 1 tbsp Coconut Yoghurt
- Handful Raw Cashews
- 1 tbsp Fresh Coriander
Method
- In a large pot heat olive oil and sauté onions and jalapeños until soft. Add the ginger and sauté for another minute.
- Add the broccoli, coriander, vegetable stock, curry paste and cumin, then cover with a lid and simmer for 20 minutes.
- Once the broccoli is cooked, blitz the soup using a stick blender until pureed. You can leave it slightly chunky if you prefer. Stir through the coconut milk then turn off the heat. Serve with a dollop of coconut yoghurt and some raw cashews and coriander on top.
