RECIPES + BLOG
November 19, 2020
2 heads of broccoli (~6 cups chopped)
3 cups spinach
1/2 cup cilantro, tightly packed (plus more to garnish)
1 onion, diced
2 garlic cloves, finely chopped
2 Tbsp green curry paste
1 1/2 Tbsp olive oil
3 cups water
8 oz coconut milk
1-1 1/4 teaspoon sea salt
pinch of pepper
freshly squeezed lime juice
Heat olive oil in a large pot.
Add onion and garlic, cook for about 5 minutes or until onions are soft and translucent.
Add curry paste and cook for another minute.
Add water, coconut milk, 1 teaspoon salt, and pepper. Bring to a boil.
Add broccoli, cover with a lid, and simmer for 10-15 minutes.
Use a fork to check if broccoli is soft and tender. Add spinach and cilantro. Cook until wilted.
Use an immersion blender or regular blender to purée the soup to desired consistency.
Squeeze 1/2 lime into soup. Taste and adjust for salt.
Garnish with chopped cilantro and more lime.
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