Thai-spiced Broccoli, Spinach and Cauliflower Soup Recipe

Serves:

4

Ingredients

  • 3 garlic cloves, crushed

  • 2 tsp grated fresh root ginger

  • 2 tsp Thai green curry paste

  • 2 tbsp sunflower oil

  • 1.25 litres/2 pints/5 cups vegetable stock

  • 320g/11oz broccoli, cut into small florets

  • 320g/11oz cauliflower, cut into small florets

  • 320g/11oz spinach, tough stalks discarded

  • 4 tbsp creamed coconut

  • Salt and freshly ground black pepper

  • Sliced red chillies, to scatter

Method

1. Gently fry the garlic, ginger and green curry paste in the oil for about 1 minute. Add the stock, broccoli and cauliflower, and bring to the boil. Reduce the heat, cover and simmer for about 5 minutes until the vegetables are tender.

2. Remove about half the broccoli and cauliflower from the pan using a slotted spoon and set aside. Add the spinach to the pan and cook for about 1 minute until wilted.

3. Pour the contents of the pan into a food processor or blender and process until smooth. Return the soup to the pan, stir in the creamed coconut and reserved cauliflower and broccoli, season to taste with salt and pepper and warm through.

4. Serve scattered with sliced red chillies.

Garlic...

There are at least 33 sulphur-containing compounds in fresh garlic, including allicin, alliin and ajoene. Allicin, which has potent antibacterial and antifungal properties, is released only when garlic is cut or crushed.

Spinach...

...is rich in a broad range of nutrients, including folate, which is important for its role in preventing birth defects; iron for haemoglobin production; vitamin C and beta-carotene for immune health; and the minerals calcium, magnesium, manganese and potassium.

Recipe taken from Natural Superfoods: 150 Nutrient-packed Recipes for Complete Health, Vitality and Healing by Susannah Blake. Nourish Books, 2015. Paperback. RRP £12.99. Commissioned photography by Simon Smith and Toby Scott

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