Thai Broccoli Spinach Soup
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
8
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Calories
150 kcal
-
Course
Main Course, Soup
Thai Broccoli Spinach Soup
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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.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter I use salted butter
- 1 large yellow onion
- 4 medium garlic roughly chopped, cloves
- 2 ½ tablespoons green curry paste I use Thai Kitchen brant
- 2 tablespoons ginger or ginger paste, finely grated fresh
- 1 tablespoon lemongrass paste
- 6 cups chicken broth maybe more, low sodium
- 13.5 ounces coconut milk (I use the light variety)
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 8 ounces yellow potato peeled and roughly chopped, or russet, 1 large potato
- 1 pound broccoli stems roughly chopped and florets separated, florets
- 2 cups baby spinach leaves
- 2 cups cilantro 1 large bunch, leaves
For garnish:
- crispy fried onion canned, thinly sliced or slivered as noted
- roasted salted peanut
- red cabbage
- scallion
- mini Bell Pepper
- 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 Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Sodium
413mg
(17%)
Potassium
553mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2066IU
(41%)
Vitamin C
58mg
(64%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Sodium | 413mg | 17% |
| Potassium | 553mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2066IU | 41% |
| Vitamin C | 58mg | 64% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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