Thai Coconut Broccoli Soup

• 50 grams green curry paste (taste the paste for chili heat before using whole quantity)
• 400 milliliters reduced fat coconut milk
• 500 milliliters water
• 450g grams broccoli, chopped
• 200 grams baby spinach (reserve some leaves for garnish)
• salt and pepper to taste
• 1 spring onion (scallion), sliced for garnish
• coriander (cilantro) leaves for garnish

1. Place the curry paste in a saucepan and cook over a medium heat for 1 minute.
2. Add the coconut milk and water and bring to the boil.
3. Add the broccoli and cook for 10 minutes until tender.
4. Add the spinach and cook for another 2 minutes until the spinach is wilted.
5. Remove from the heat and using a hand held stick blender, blend the soup until smooth.
6. Season with salt and pepper.
7. Divide between 4 serving bowls and garnish with the rest of the spinach leaves, coriander and spring onion.
8. Serve immediately.

green curry, milliliters, broccoli, baby spinach, salt, onion, coriander

Taken from food52.com/recipes/37201-thai-coconut-broccoli-soup (may not work)