This was a quick evening creation. On one of all the lovely summer evenings we’ve been blessed with lately. An evening when the kids had been playing with the neighbour’s kids the entire afternoon, and when food had to be on the table in no time.
And even though I hadn’t been to the shop, it was one of those rare occasions when a few ingredients just seemed to jump out of the fridge and suddenly there was delicious soup on the table.
A soup that everyone loved.
To be on the safe side I used the same spices as I do for this soup. A long time favorite in our family.
And clearly the broccoli version of it was a hit too.
Everyone had seconds.
To add texture and make it heartier you could add some pasta leftovers or sour dough croutons for the kids. Or make the coriander marinated mung bean sprouts for more grown up taste buds.
The spicy mung beans add color and a little crunch plus they create a lovely contrast of hot and cold. Just the way I like it!
I blended the soup because I know my kids love their soups that way. And because that’s better when using the leftovers the day after. But you could of course leave the broccoli as is too.
Be back soon!
Creamy curried broccoli soup with coriander marinated mung bean sprouts
serves four, including seconds
1 onion, finely chopped
1 garlic clove, finely chopped
a thumb-size piece of fresh ginger, grated
1 tbsp extra-virgin coconut oil
1-2 tbsp yellow curry powder
2 cans à 400 ml organic coconut milk
400 ml vegetable stock
1 large head of broccoli, cut into smaller florets including the stalk
1-2 tsp sea salt
freshly ground black pepper
juice from 1/2 lime to taste
1) In a medium pot, melt the coconut oil over medium heat. Add onion, garlic and ginger. Cook on medium low heat for about 5-7 minutes until slightly softened (do not brown). Add curry powder and stir until well blended.
2) Add coconut milk and vegetable stock and bring to a boil, cover the pot and simmer for 5 minutes. Add the broccoli and simmer for 5 more minutes, until the broccoli is just tender enough to purée.
3) Add salt and pepper to taste and puree the soup in a blender. Finish it off with the lime juice.
Serve with leftover pasta, quinoa (or the like), sour dough bread croutons or the mung beans below.
Coriander marinated mung bean sprouts
1 cup sprouted mung beans
2 tbsp olive oil
juice from 1/2 lime
fresh red chili, finely chopped (taste it first – and use according to your tastes)
a good handful of fresh coriander, finely chopped
1) Combine all ingredients in a bowl, cover and place in the fridge.