Green Curry Broccoli Soup
Danielle PrewettDanielle Prewett is the founder of Wild + Whole and a Wild Foods Contributing Editor for MeatEater. She is passionate about the outdoors because hunting, fishing, gardening, and foraging enable her to connect with her food and eat consciously. Texas is home for Danielle and when she isn’t in the kitchen, she can be found upland hunting with her bird dogs. Check out some of Danielle'sfavorite gear.
Prep time
15 minutes
Cook time
30 minutes
Course
Main
Skill level
Beginner
Season
Fall, Winter
Serves
2 as main, 4 as side
Chef’s notes
I make this recipe when I’m craving a creamy bowl of soup but want to make it as healthy as possible. I’ve made it several times now and I absolutely love it as a meatless lunch. It’s an easy way to get a big bowl of greens into your diet.
Whether you're craving hot soup on a cold day or just need to hit the reset button on your diet, this healthy broccoli soup is deeply flavorful and very satisfying.
Ingredients
- ½ yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp. minced ginger
- 1 jalapeño, minced
- 2 tbsp. green curry paste
- 2 broccoli heads, roughly chopped
- 2 cans of coconut milk
- 2 tbsp. lime juice
- 2 tbsp. fish sauce
- 1 handful of fresh spinach
- Coconut oil
- Salt and pepper
- Cilantro and naan bread to serve (optional)
Special equipment
Blender
Preparation
- Heat a large pot over medium heat. Add a tablespoon of coconut oil. Once the oil is melted, sauté the onion.
- After the onions are soft, add the garlic, ginger, jalapeño, and curry paste. Cook for an additional minute, allowing the aromatics to release their aromas. Be cautious, the jalapeños will sting your lungs!
- Next add the broccoli, coconut milk, lime juice, and fish sauce. Reduce the heat and cover with a lid. Every five minutes, give the broccoli a stir to mix.
- After 15 to 20 minutes, or when the broccoli is very soft, transfer the whole mixture to a high-powered blender and purée until smooth. Add the fresh spinach at the end for a vibrant green color if desired. You can also keep everything inside the pot and mix with an immersion blender. Taste and season with salt and pepper to finish.
- Serve warm as is or with a side of naan bread and cilantro.
Shop
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Green Curry Broccoli Soup
(0)I make this recipe when I’m craving a creamy bowl of soup but want to make it as healthy as possible. I’ve made it several times now and I absolutely love it as a meatless lunch. It’s an easy way to get a big bowl of greens into your diet. Whether you're craving hot soup on a cold day or just need...
Danielle PrewettFeb 22, 2022
Read MorePlay Now
Recipes
Broccoli Tabbouleh
(0)Summer is the time to make easy sides that don’t require any heat to prepare and can be served chilled. This light and refreshing broccoli tabbouleh is one of those perfect side dishes that can be served with practically anything. Tabbouleh is a classic Middle Eastern dish that is made traditionally...
Danielle PrewettAug 28, 2017
Read MorePlay Now
Recipes
Ground Venison and Red Pepper Soup
(5)This Spanish-inspired stew was designed for busy weeknights when you need a healthy dinner on the table in 30 minutes. The recipe is pretty versatile, as it works with your choice of ground meat and a shelf-stable starch such as couscous. It’s a different approach to incorporating ground meat into...
Danielle PrewettJan 20, 2022
Read MorePlay NowReviews
Save this recipe
Green Curry Broccoli Soup
Recipe by:Danielle Prewett
Prep time
15 minutes
Cook time
30 minutes
Course
Main
Skill level
Beginner
Season
Fall, Winter
Serves
2 as main, 4 as side
Chef’s notes
I make this recipe when I’m craving a creamy bowl of soup but want to make it as healthy as possible. I’ve made it several times now and I absolutely love it as a meatless lunch. It’s an easy way to get a big bowl of greens into your diet.
Whether you're craving hot soup on a cold day or just need to hit the reset button on your diet, this healthy broccoli soup is deeply flavorful and very satisfying.
Ingredients
- ½ yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp. minced ginger
- 1 jalapeño, minced
- 2 tbsp. green curry paste
- 2 broccoli heads, roughly chopped
- 2 cans of coconut milk
- 2 tbsp. lime juice
- 2 tbsp. fish sauce
- 1 handful of fresh spinach
- Coconut oil
- Salt and pepper
- Cilantro and naan bread to serve (optional)
Special equipment
Blender
Preparation
- Heat a large pot over medium heat. Add a tablespoon of coconut oil. Once the oil is melted, sauté the onion.
- After the onions are soft, add the garlic, ginger, jalapeño, and curry paste. Cook for an additional minute, allowing the aromatics to release their aromas. Be cautious, the jalapeños will sting your lungs!
- Next add the broccoli, coconut milk, lime juice, and fish sauce. Reduce the heat and cover with a lid. Every five minutes, give the broccoli a stir to mix.
- After 15 to 20 minutes, or when the broccoli is very soft, transfer the whole mixture to a high-powered blender and purée until smooth. Add the fresh spinach at the end for a vibrant green color if desired. You can also keep everything inside the pot and mix with an immersion blender. Taste and season with salt and pepper to finish.
- Serve warm as is or with a side of naan bread and cilantro.