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5.0 from 6 votes

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8
Calories: 150 kcal
Course: Main Course , Soup
Cuisine: Asian , Thai

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 150kcal (8%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 4g (20%) Sodium 413mg (17%) Potassium 553mg (16%) 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

% 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.