Curried Broccoli and Spinach Soup

curry broc soup bowl.jpg


Yields 6 servings 

When a winter chill is in the air it is time for a tropical soup. This soup warms with its spicy ginger, curry, and Serrano pepper. The bright green color is created by just barely wilting the spinach before puréeing. It is a quick and easy soup.

ONWARD:

This is a nutrient-packed soup with its vegetables, coconut oil, coconut milk, and blended curry powder. It makes for lovely first course or main course. To top it all off it is purely vegan delicious!

Scroll to the bottom for a printable recipe.

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INGREDIENTS:

1 tablespoon coconut oil

1 cup onion, chopped

1 ½ teaspoons fresh ginger, grated

½ teaspoon garlic, minced

1 Serrano pepper, seeded, minced

1 tablespoon curry powder

3 cups vegetable broth

2 cup broccoli florets and peeled stem, cut into 1-inch pieces

5-ounce package spinach, washed

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup full fat coconut milk

6 tablespoons unsweetened coconut, toasted

DIRECTIONS:

  1.        Heat the oil in a large sauce pan. When the oil shimmers add the onions, cooking slowly until tender about four minutes.  Add the grated ginger, garlic, Serrano pepper, and curry powder.  Cook 2 minutes.  Add the vegetable broth and simmer for five minutes. 

    2.     Add the broccoli florets.  Bring to a boil.  Reduce to a simmer and cook until broccoli is tender, about eight to ten minutes.  Add the spinach.  Stir until wilted.  Remove from heat immediately to retain the bright green color.  Purée in a blender.

    3.     Return soup to sauce pan.  Add coconut milk.  Reheat and season with salt and black pepper.

    4.     Ladle soup into bowls.  Garnish with toasted coconut.  Serve hot.

curry broc soup blender bowl.jpg
Yield: 6 servings

Curried Broccoli and Spinach Soup

When a winter chill is in the air it is time for a tropical soup. This soup warms with its spicy ginger, curry, and Serrano pepper. The bright green color is created by just barely wilting the spinach before puréeing.

ingredients

  • 1 tablespoon coconut oil
  • 1 cup onion, chopped
  • 1 ½ teaspoons fresh ginger, grated
  • ½ teaspoon garlic, minced
  • 1 Serrano pepper, seeded, minced
  • 1 tablespoon curry powder
  • 3 cups vegetable broth
  • 2 cup broccoli florets and peeled stem, cut into 1-inch pieces
  • 5-ounce package spinach, washed
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup full fat coconut milk
  • 6 tablespoons unsweetened coconut, toasted

instructions

  1. Heat the oil in a large saucepan. When the oil shimmers add the onions, cooking slowly until tender about four minutes. Add the grated ginger, garlic, Serrano pepper, and curry powder. Cook 2 minutes. Add the vegetable broth and simmer for five minutes.
  2. Add the broccoli florets. Bring to a boil. Reduce to a simmer and cook until broccoli is tender about eight to ten minutes. Add the spinach. Stir until wilted. Remove from heat immediately to retain the bright green color. Purée in a blender.
  3. Return soup to saucepan. Add coconut milk. Reheat and season with salt and black pepper.
  4. Ladle soup into bowls. Garnish with toasted coconut. Serve hot.
Created using The Recipes Generator
Linda HierholzerSOUPSComment