This broccoli green curry coconut soup is an exotic and flavourful departure from the classic cream of broccoli soup. Aromatic garlic and ginger, curry paste and coconut milk come together to create a soup that is a far cry from the congealed goop in a can we all had growing up. No wonder broccoli gets a bad rap!
This soup is also nutritionally balanced with the addition of white kidney beans. I promise you won’t even know they’re there once the soup is pureed in the blender. Not only do the beans provide filling fibre and protein, they also contribute to the thick and creamy consistency of the soup.
Minimize waste by using all parts of the broccoli- including the stems. I like to trim the ends and peel the tougher skin with a vegetable peeler before chopping it into smaller pieces.
If you prefer your soup to have some texture, reserve a portion of the broccoli florets to stir into the soup after it has been pureed.
This soup freezes well and will make for a delicious meal in minutes when you’re short on time (that is if it doesn’t get all eaten up first!)
I hope you enjoy it!
Ingredients:
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, diced
4 cloves garlic, grated or minced
Thumb-size piece of fresh ginger, grated or minced
1 tbsp rice vinegar or lime juice
1 tsp low sodium tamari
3 tbsp green curry paste
2 bunches of broccoli (this was 4 small heads for me)- stems and florets roughly chopped (reserve 1 head of florets (about 2 cups) for stirring into the soup after pureeing)
1L no salt added vegetable broth
1-398mL can coconut milk
1-19oz can white kidney beans, drained and rinsed
Red chili flakes, to taste (optional)
Optional garnishes:
Savoury granola or pumpkin seeds
Plain Greek yogurt or kefir
Fresh basil
Chili oil
Microgreens
Wedge of lime
Directions:
1) Heat a drizzle of olive oil in a large stock pot over medium-high heat. Add the diced onions, celery and carrots and cook, stirring periodically, until softened (about 10 minutes). Turn the heat down to medium if it gets too hot.
2) Add the garlic and ginger and stir to combine. Cook for about 2-3 minutes or until fragrant.
3) Add the rice vinegar, tamari and curry paste and stir to combine. Cook for about 4-5 minutes, or until the vinegar has bubbled away.
4) Add the broccoli stems (as these take longer to cook), broth, coconut milk and beans. Cook until broccoli stems and carrots have become very soft (this will create a creamier soup consistency once pureed).
5) Add the broccoli florets (reserving 2 cups for later) and cook until softened and bright green. This only takes about 5 minutes.
6) Transfer mixture to blender, in batches, and blend until smooth. Place soup back in pot and add broccoli florets. The residual heat from the soup will likely be enough to cook the broccoli florets. If soup has cooled, heat gently over medium heat until the broccoli florets are tender-crisp.
7) Serve! Garnish as desired.
