Broccoli Curry Soup

Ingredience

3 Tbsp Extra virgin olive oil

1 Onion

1 fresh jalapeno pepper (optional)

4 cloves garlic, chopped finely

2 Tbsp minced ginger

2 500g Frozen broccoli (thawed)

4 Cups vegetable broth

1 Tbsp curry powder

1 Tbsp Thai red curry paste

1 tsp ground coriander

1 tsp turmeric powder

1/2 tsp ground cumin

400 ml coconut milk

Pokyny

Heat oil in soup pot.

Add onions and jalapeños, sauté until onions are golden.

Then add garlic and ginger, and sauté for another minute.

Add broccoli and heat through.

Add vegetable stock and bring to a boil, then lower heat to a simmer.

Stir in curry power, curry paste, coriander, turmeric, and cumin. Cover pot and let simmer for about 20 min

Remove from heat and let cool to room temperature

Blend soup to the desired puréed amount

Add coconut milk, reheat and serve