This Spicy Broccoli, Spinach and Coconut Soup is the ideal recipe to celebrate World Health Day. It boasts a huge dose of green goodness and makes a wonderful mid-week lunch or dinner. And on those days you find yourself busy, there is no delicious recipe that couldn’t be simpler to put together.

Preparation time 15 minutes
Cooking time 40 minutes
Serves 4-6
Gluten-free | Vegetarian | Vegan

  • 1 medium sweet onion, finely diced
  • 3 garlic cloves, finely diced
  • 3 tablespoons green curry paste
  • 2 medium potatoes, peeled and cut into small cubes
  • 1 litre vegetable stock
  • 240 ml water
  • 2 heads broccoli, cut into small florets
  • 250 grams baby spinach leaves
  • 1 can coconut cream
  • Azada Olive Oil & Basil, for sautéing
  • Freshly ground sea salt and black pepper, to season
  • Torn coriander or basil, to garnish
  1. Preparing the soup. Heat a good glug of Azada’s Olive Oil & Basil in a large pot over a medium-low heat. Once warm, add the diced onion and garlic. Gently cook for 5-10 minutes, without browning.
  2. Add the curry paste and cook for a further minute (stirring continuously to break up the curry paste). Add the potatoes, vegetable stock and water. Bring to a boil and then slowly simmer for 10 minutes. Add the broccoli and simmer for a further 10 minutes. Next, add the coconut cream and spinach and cook for about 2 minutes before removing from the heat.
  3. Using a blender or hand blender, puree the soup until silky smooth. Season to taste and garnish with fresh herbs (optional).
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Chef’s Tips
  • This recipe is also super with microgreens as a garnish and if you fancy more heat, use Azada’s Olive Oil & Chilli instead of Basil.

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