It was one of those weeks when the Universe declared, “Your plans be damned!”
Extra meetings. Tasks took too long. Hormones flared. Perfectionism roared. Memories failed. Schedules ran amok. The internet went down at work and, as soon as it was restored, it went down at home: three repairmen in three days, to discover that the service we’ve been paying for – for years! – is not available at our home due to lack of wiring. You’d think the company would know that…
But we had spectacular weather. After a week of downpours we enjoyed bright blue skies, light breezes, and itchy eyes from pollen storms produced by gorgeous bursting blooms. I even got a little too much sun during an outdoor lunch break.
Spring arrived yesterday and brought with it more rain. California is still trying to recover from disastrous drought so I say, “Bring it on!”
Besides, cold weather means more soup days! I had intended to post this recipe last Monday in anticipation of St. Patrick’s Day. Not because it’s traditional, but because it is So Green. Truly, the greenest soup. And it’s delicious. If you want something a little more Irish-traditional, try soda bread or leek & potato soup.
But I couldn’t post last week (see above) so I’m posting today and now it is once again soup weather. See? Everything works out.
Thai Broccoli Soup
Serves 4-6
½ large yellow onion (approx. 1 c), diced
3-4 garlic cloves, pressed
1 Tbsp fresh ginger root, diced
1-2 Tbsp green curry paste*
1 (13.5-ounce) can coconut milk
3 c veggie broth
Sea salt and cracked black pepper
1 pound broccoli (approx. 4-6 c), chopped
2 c spinach leaves
1 c cilantro leaves + more for serving
Juice of ½ lime
2 scallions, shredded
¼ c peanuts, chopped (optional, for serving)
Sauté onion, garlic and ginger in a large soup pot until onion begins to brown, about 4 minutes. Add 1 Tbsp of water at a time as necessary to prevent sticking. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk, broth, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and cilantro. Using an immersion blender, blend the soup until smooth. Juice lime into soup and top with cilantro, scallions and peanuts.
*Note: Green curry pastes can vary widely in heat! I use Thai Kitchen and noted that they recommend on the jar 1-2 Tbsp of curry paste per can of coconut milk, so that is what I used in this recipe.
Tip: Don’t toss the broccoli stems! Once you cut off the florets, use a veggie peeler to peel the tough outside of the stem, then chop and add them to the recipe as well.
Defo have to try this
I hope you like it!