Thai coconut broccoli soup

This delicious Asian soup has just four ingredients and is ready in no time. You can make it as spicy as you like by adding more or less curry paste. Great as a meal starter or as a meal in  itself.
​Serves 4

INGREDIENTS​:

• 2 tbsp gluten-free green curry paste
• 500g broccoli chopped
• 3 cups gluten-free vegetable stock
• 270ml can coconut milk​​

DIRECTIONS:

1. Place the curry paste in a saucepan over medium heat and cook, stirring for 30 seconds or until fragrant. 
2. Add the broccoli and stir to coat.  Pour over the stock, cover and cook for 10 minutes or until the broccoli is tender. 
3. Reduce the heat and stir in the coconut milk.
4. Cool for 10 minutes, then use a stick blender to puree. 

Chef's note: Add 1 cup (50g) fresh baby spinach (16 calories) and serve dotted with 1 tsp. (10g) coconut cream (30 calories) and a few fresh coriander leaves.
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