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SERVES 4
3 garlic cloves, crushed
2 tsp grated fresh root ginger
2 tsp Thai green curry paste
2 tbsp sunflower oil
1.25 litres/2 pints/5 cups vegetable stock
320g/11oz broccoli, cut into small florets
320g/11oz cauliflower, cut into small florets
320g/11oz spinach, tough stalks discarded
4 tbsp creamed coconut
salt and freshly ground black pepper
sliced red chillies, to scatter
Gently fry the garlic, ginger and green curry paste in the oil for about 1 minute. Add the stock, broccoli and cauliflower, and bring to the boil. Reduce the heat, cover and simmer for about 5 minutes until the vegetables are tender. Remove about half the broccoli and cauliflower from the pan using a slotted spoon and set aside. Add the spinach to the pan and cook for about 1 minute until wilted. Pour the contents of the pan into a food processor or blender and processs until smooth. Return the soup to the pan, stir in the creamed coconut and reserved cauliflower and broccoli, season to taste with salt and pepper and warm through. Serve scattered with sliced red chillies.