DELICIOUS THAI COCONUT SOUP
Ingredients:
Soup:
6 cups broccoli
1/2 white onion
1 small shallot
4-5 cloves garlic
2-3 cups vegetable broth, depending on desired thickness
1 can coconut milk (full-fat)
1 tablespoon olive oil
4 cups spinach
3 tablespoons green curry paste (modify, if cleansing)
salt and pepper, to taste
cayenne pepper, to taste (modify, if cleansing)
Toppings – optional:
6 Scallions
2-3 chili peppers (modify, if cleansing)
1 lemon, zested
Step 1: Prepare ingredients. Cut white onion in half, chop one half and store the other half for use in another meal. Chop shallot and garlic. Remove broccoli stems and break the heads into bite-size pieces.
Step 2: Heat olive oil over medium heat. Add white onion, a pinch of sea salt, pepper, and a sprinkle of (optional) cayenne pepper. Cook, stirring regularly until onions are slightly softened (3-5 minutes). Add shallot and garlic, and cook for 2-3 more minutes, being careful not to burn the garlic.
Step 3: Add curry paste and cook for 1 minute. Next add coconut milk, vegetable broth, and broccoli. Turn heat to high, bring to a boil, then reduce heat, cover pan, and simmer until broccoli is cooked through (5-7 minutes).
Step 4: While soup simmers, prepare toppings. Slice scallions, zest lemon, and slice peppers.
Step 5: When the soup is finished, remove the pan from heat and fold in spinach. spoon soup into a blender (or use an immersion blender) and blend soup until smooth. Add salt and pepper to taste.
Step 6: When you’re ready to serve, top with scallions, lemon zest, and peppers, if using.
Recipe and photography by Kaitlyn Noble
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