Curry & coconut soup with broccoli
Curry & coconut soup with broccoli
386kcal Per person
14g Protein
35g Carbs
21g Fat
13g Fiber
Ingredients
- ½ red onion
- 2 cloves garlic (10 g)
- 1 ¼ cup water (296 ml)
- 1 cube vegetable bouillon
- 6 cups broccoli florets (frozen) (427 g)
- ½ tablespoon olive oil (8 ml)
- 1 teaspoon curry powder (2 g)
- 2 ½ fluid ounce coconut milk (75 ml)
Preparing this recipe
- Finely chop the onion and crush the garlic.
- Heat the water with the bouillon cube.
- Cut 1 small broccoli floret into fine pieces to make confetti and set aside.
- Heat the oil in a pan and gently sauté the onion and garlic on low heat. Add the remaining broccoli and curry powder and cook for 1 minute. Add the broth and simmer for 6-8 minutes until the broccoli is tender.
- Puree the soup with an immersion blender. Season the soup with coconut milk and if desired, extra curry powder, salt and pepper.
- Serve the curry and coconut meal soup in a bowl and sprinkle the reserved broccoli confetti on top.
Requisites:
- Immersion blender
Tip van FitChef
1. No immersion blender? This curry and coconut meal soup is also delicious with whole pieces of broccoli.
2. Top the soup with a tablespoon of cottage cheese.
