This soup tastes incredible! As well as a healthy dose of green veg, it contains coconut milk and some amazing Thai inspired aromatics to pack a real flavor punch……
I love soup. It’s filling, healthy and in this weather, is a much-needed source of warmth and comfort. The beauty of making your own soup is that you can make ahead and freeze, or have in the fridge, ready for an instant meal. I love being this organized, not that I always get round to preparing ahead, unfortunately.
If you are conscious of fitting in your 5 a day, I would say this soup recipe will give you a good few ticks off your veggie list. I have added tenderstem broccoli (I find this less bitter than the usual broccoli), baby spinach and frozen peas. Spinach is an iron powerhouse, and the peas add a gentle sweetness that lifts the intensity of the broccoli and spinach.
Coconut milk adds a creamy texture, and a sort of luxuriousness that you wouldn’t necessarily associate with a green vegetable soup. Along with the amazing flavor combination of garlic, ginger, lemongrass and chilli, this is a real lunchtime treat, as well as welcome nourishment for your body.
Serve your soup topped with some soy roasted pumpkin seeds, or regular will do, these add a protein hit and a touch of saltiness. Being a lover of all things spicy, I also top with some extra fresh chilli.
It really doesn’t take long to put together this soup recipe, so give it a go! Enjoy x
Thai Coconut Green Veggie Soup (serves 4)
- ½ Red Onion, finely chopped
- 1 clove Garlic, finely chopped
- 1 tbsp. Fresh Ginger, grated
- ½ Red Chilli, finely chopped
- 1 Lemongrass Stalk, bruised
- 200g Tenderstem Broccoli, roughly chopped
- 80g Baby Spinach
- 100g Frozen Peas
- I 400ml Can Coconut Milk (I used Reduced Fat)
- 250ml Vegetable Stock
In a deep sided pan, sauté onion in a little oil until starting to soften. Add garlic, ginger, chilli and lemongrass and cook for a couple of minutes to release the aromatic flavours.
Add broccoli and peas to pan, and stir to combine with onion and spice mix. Pour in Coconut milk and vegetable stock, bring to boil, and then simmer for approx. 20 minutes.
Take pan off the heat and add spinach. Stir into the soup mix until wilted down. Remove lemongrass stalk and discard.
Blend soup until smooth. I use a hand blender in the pan, but you can transfer mix to a blender if preferred.
Season with salt and freshly ground black pepper.
Top with soy roasted pumpkin seeds and some extra fresh chilli if desired.
Serve and enjoy!