broccoli coconut soup with spinach and crispy shallots

This brilliant green soup is packed with antioxidants from spinach, cilantro and broccoli and has a smooth, silky texture from coconut milk.
By: Amanda Celestino / 02/02/2016 /

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 shallot 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 coarse salt freshly ground black pepper neutral oil such as vegetable or safflower

Equipment: 1 medium pot 1 large pot strainer small saucepan blender, food processor or immersion blender

Recipe steps:

  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.

  5. Blend 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.

  6. Serve Reheat if necessary then divide among bowls and top with couscous, shallots and remaining cilantro. Enjoy!