Broccoli and Coconut Curry Soup

Serves 4-6
Time 30 minutes


2 tbsp extra virgin olive oil
1 onion, finely diced
1 jalapeno pepper, finely diced
2 tbsp fresh ginger, minced
2 heads broccoli, chopped
½ bunch coriander, finely chopped
800ml vegetable stock
1 tsp red curry paste
½ tsp cumin
270ml coconut milk

Serve with
1 tbsp coconut yoghurt
Handful raw cashews
1 tbsp fresh coriander


In a large pot heat olive oil and sauté onions and jalapeños until soft. Add the ginger and sauté for another minute.

Add the broccoli, coriander, vegetable stock, curry paste and cumin, then cover with a lid and simmer for 20 minutes.

Once the broccoli is cooked, blitz the soup using a stick blender until pureed. You can leave it slightly chunky if you prefer. Stir through the coconut milk then turn off the heat. Serve with a dollop of coconut yoghurt and some raw cashews and coriander on top.