Soups are just so warming and nourishing in winter and this one is packed full of flavour! Broccoli and Kale are both vegetables with a highly superior nutritional value and I try to include these in my diet as much as possible. Broccoli is high in vitamin C, vitamin A and calcium plus has a cleansing effect on the liver. Kale is well known for its exceptional levels of chlorophyll, beta-carotene, vitamin A and C and has a reasonable amount of calcium. Kale is also very healing for the liver and immune system. I add coconut milk to this soup for a more creamy consistency but it also bring healthy fats plus anti-viral and anti-bacterial properties. I complete this soup with the addition of cashews for some magnesium, iron and zinc and will add some poached chicken or salmon to bring up the protein content. If you are strapped for time you can use a store bought curry paste but these can often be quit pungent so you may only want to add 2 tablespoons.
¼ cup green curry paste
1 large broccoli, stalk diced, cut into small florets
4 leaves of kale, stalks discarded
1 cup coriander leaves
400ml coconut milk
1L of vegetable stock or water
Serving Options: cashews, kale chips, spring onion, chilli, roasted broccoli, poached chicken/salmon
Heat a large pot on medium heat and add 1 tbsp coconut oil and the broccoli stalks. Cook for 5-10minutes until starting to brown. Add the broccoli florets and a pinch of salt and pepper, cook for 5minutes. Add the curry paste and cook out for 1-2minutes, then add the coconut milk and stock, and then cover and leave for 10minutes. Finally add the kale leaves and half of the coriander and cook for another 2 minutes. Use a hand held blender or food processor to blend the soup until smooth. Divide between bowls and top with remaining coriander and other desired toppings.
Homemade Curry Paste
1 tablespoon coriander seeds
½ teaspoon cumin seeds
1 stalk lemongrass, white part chopped
2 tablespoons coriander root
1 tablespoon ginger, chopped
1cm piece of fresh turmeric
2 long green chillies, chopped
2 kaffir lime leaves (spine removed), chopped
1 red eschalot, diced
2 cloves garlic, crushed
1 1/2 tablespoons water
½ teaspoon soy sauce/tamari
Toast the coriander and cumin seeds for 2-3 minutes. Grind in a food processor and then add the remaining ingredients and process until smooth.