Low-Calorie • Vegetarian • Gluten-Free

Active 1¼ hrs

Total 1¼ hrs

Green Curry Soup

Mushrooms add meatiness to this chunky soup packed with spinach, green beans and broccoli and flavored with Thai curry paste—green, of course!

• 2 medium yellow onions
• 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
• ½ teaspoon salt, divided
• 2 tablespoons Thai green curry paste (see Tip)
• 4-5 cups low-sodium vegetable broth
• 8 cups spinach (about 6 ounces), tough stems trimmed, divided
• 2 cups water
• 2 large cloves garlic, chopped
• 2½ cups shiitake or oyster mushrooms (about 4 ounces), cut into ¼-inch strips
• 1½ cups chopped green beans (1-inch)
• 1 cup thinly sliced peeled broccoli stems
• 5 scallions, sliced
• 1 tablespoon minced lemongrass
• 1 cup chopped fresh cilantro
• 1 serrano chile, finely chopped
• 2 tablespoons fresh lemon juice

1. Quarter onions lengthwise, then thinly slice crosswise. Heat 2 tablespoons oil in a large pot over medium-high heat. Add onions and ¼ teaspoon salt; cook, stirring often, until beginning to brown, 6 to 8 minutes. Stir in curry paste; cook, stirring, for 3 minutes. Stir in 4 cups broth; bring to a simmer.

2. Meanwhile, coarsely chop 4 cups spinach. Puree the remaining 4 cups spinach with water in a blender until it is chopped to confetti.

3. Heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring, until the liquid evaporates and the mushrooms color, 4 to 6 minutes.

4. Stir the mushrooms and green beans into the pot; simmer for 5 minutes. Stir in broccoli stems, scallions and lemongrass; simmer for 3 minutes more. Stir in chopped and pureed spinach, cilantro and a big pinch of serrano. Return to a simmer, cover and cook 1 minute. Add up to 1 cup of the remaining broth, if desired. Add lemon juice. Season with more salt, serrano and/or lemon juice to taste.

Serves 6: about 1⅔ cups each

Calories 118 | Fat 7g (sat 1g) | Cholesterol 0mg | Carbs 13g | Total sugars 5g  (added 0g) | Protein 3g | Fiber 4g | Sodium 417mg | Potassium 457mg.

Nutrition bonus: Vitamin A (60% daily value) | Vitamin C (35% dv) | Folate (20% dv).

Use a vegetable peeler to remove the tough outer layer of the broccoli stems before slicing.