Curried Broccoli and Spinach Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a very large stockpot over medium heat. Add the onions and cook until translucent about 10 minutes.

Step 2

Stir in the ginger, garlic and curry powder and cook for 1 or 2 more minutes.

Step 3

Add the potatoes and stock and simmer for 5 minutes.

Step 4

Add the broccoli, simmer for another 10 to 15 minutes or until the broccoli is tender. Add the spinach, stirring only until all the leaves are silted and submerged in the stock. Remove from heat immediately to maintain the intense green colour.

Step 5

Purée soup in batches in blender. Return the soup to the stockpot and add coconut milk, salt and pepper. Gently ring to a simmer over medium gear. (The coconut milk will curdle if you boil it.) If you find the flavor too hot, add some cream to tame it.

Step 6

Garnish with yogurt and/or toasted coconut. Serves 6 to 8.