Thai Basil Broccoli Soup

Thai Basil Broccoli Soup

I crave vibrant, zesty food in winter and this Thai basil broccoli soup is just that. The ginger, garlic, lemongrass and thai basil make it reminiscent to a thai green curry. I love to add a good handful of spinach for an added pop of green. If you can’t thai basil, extra coriander would work too.

Ingredients

• 1tbsp sunflower oil

• 1tbsp toasted sesame oil

• 2 lemongrass sticks, finely chopped

• 70g ginger, finely grated

• 2 garlic cloves, finely grated

• 1 bunch spring onions, finely chopped

• 500g chopped broccoli (florets and stalk)

• 1 tin coconut milk

• 1 handful Thai basil leaves

• 1 handful of coriander, leaves and stalks

• 1 large handful spinach

• 2 tins of warm water

• Roasted cashews to serve

• Toasted sesame seed oil

• Coriander leaves

Method

• In a large heavy based saucepan heat the sunflower oil and toasted sesame oil. Add the lemongrass, ginger, garlic and spring onions and cook until softened and fragrant (about 5 minutes). Add the chopped broccoli, coconut milk, water. Bring to a simmer, cover and cook for 5 minutes.

• Tear in the thai basil and coriander, and add the spinach before blending with a stick blender or transferring to a high speed blender.

• I love to serve this broccoli soup drizzled with some toasted sesame oil, crushed roasted cashews and more thai basil and coriander.

If you are looking for more soup recipes try this Butter Bean Ribollita or this Creamy Butternut, Peanut Noodle Soup.