This brilliant green soup is packed with antioxidants from spinach, cilantro and broccoli and has a smooth, silky texture from coconut milk. A little curry paste adds just enough spice and depth and crispy shallots scattered on top bring a delightful crunch. Cook, relax and enjoy!
What you’ll need:
⅔ cup israeli couscous
1 lb broccoli crown
1 oz fresh cilantro
2 Tbsp green curry paste
1 (13.5-ounce) can lite coconut milk
2 oz baby spinach
freshly ground black pepper
neutral oil such as vegetable or safflower
1 medium pot
1 large pot
blender, food processor or immersion blender
1. Cook couscous
Bring a medium pot of salted water to a boil. Add couscous to the water and cook until al dente, about 7 minutes. Drain. Peel shallot then slice thinly into rings. Roughly chop broccoli. Remove thicker cilantro stems.
2. Start soup
Place curry paste in a medium saucepan over medium heat and cook, stirring, until fragrant, about 1 minute. Add coconut milk and 3 cups water; season with salt and pepper to taste. Bring to a boil.
3. Add broccoli
Add broccoli, reduce to a simmer, cover and cook until broccoli is tender, about 10 minutes.
4. Brown shallots
Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Separate shallot into individual rings and cook until brown and crisp, about 3 minutes. Transfer to a paper towel to drain.
Remove soup from heat and add spinach and all but a small handful of cilantro. Transfer to a blender or food processor or use an immersion blender and blend the soup until smooth. Season well with salt.
Reheat if necessary then divide among bowls and top with couscous, shallots and remaining cilantro. Enjoy!