Thai Broccoli Spinach Soup
Incredibly delicious and chocked full of healthy veggies, this vibrantly green Thai Broccoli Spinach Soup comes together quickly and can be served as a side or as a complete meal in a bowl.
Servings: 8
Calories: 150kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter I use salted butter
- 1 large yellow onion
- 4 medium cloves garlic roughly chopped
- 2 ½ tablespoons green curry paste I use Thai Kitchen brant
- 2 tablespoons finely grated fresh ginger or ginger paste
- 1 tablespoon lemongrass paste
- 6 cups low sodium chicken broth maybe more
- 13.5 ounces coconut milk (I use the light variety)
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 8 ounces yellow or russet potato (1 large potato) peeled and roughly chopped
- 1 pound broccoli florets stems roughly chopped and florets separated
- 2 cups baby spinach leaves
- 2 cups cilantro leaves (1 large bunch)
For garnish:
- canned crispy fried onions, roasted salted peanuts, thinly sliced red cabbage, slivered scallions, thinly sliced mini bell peppers, Greek yogurt
Instructions
- Heat a large Dutch oven or soup pot over medium heat. Add the oil and butter and cook until the butter is melted and starting to bubble a bit. Add the onion and cook, stirring occasionally for 3-4 minutes until the onion softens and turns translucent.
- Reduce the heat to medium-low and add the garlic, green curry paste, ginger and lemongrass. Cook for another 1-2 minutes, stirring frequently, until nice and fragrant.
- Add 6 cups of the broth, coconut milk, sugar, salt, potato and broccoli and bring to a boil. Cover tightly and reduce to a low, steady boil and cook for 20-25 minutes until the broccoli and potatoes are very tender.
- Turn off the heat and add the spinach and cilantro. Using an immersion blender or a regular blender, blend the soup until smooth and creamy. This will take a little longer with an immersion blender (2-3 minutes) but makes for easy cleanup. If you use a regular blender, make sure to vent the top (remove the center cap and cover with a funnel or several thicknesses of paper towels) to prevent the hot soup from exploding and making a huge mess.
- Taste the soup and add more salt, if needed. If you'd like the soup to be a little thinner, add more chicken broth and then stir well to combine.
- Serve with any of the garnishes mentioned above or on its own.
Notes
See Café Tips above in the post for more detailed instructions and tips as well as how to transform this soup into a complete meal.
Nutrition
Calories: 150kcal | Carbohydrates: 17g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Sodium: 413mg | Potassium: 553mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2066IU | Vitamin C: 58mg | Calcium: 62mg | Iron: 2mg
