Ingredients.

  • 600 g broccoli florets (about 1 medium head), stalks trimmed and chopped
  • 1 large onion, chopped
  • 4 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp red curry paste (adjust to taste)
  • 1 tbsp avocado oil
  • 1 litre vegetable or chicken stock
  • 400 ml coconut milk (1 can)
  • 2 tbsp lime juice and zest, or lemon if you have.
  • 1 tbsp brown sugar
  • Fresh coriander leaves to finish
  • Salt and pepper to taste
  • Optional garnish: sliced red chilli, fried shallots, lime wedges, toasted cashews

Method

Heat 1 tbsp oil in a large pan over medium heat. Sauté the chopped onion for 5–7 minutes until soft. Add the crushed garlic and grated ginger and cook 1 minute until fragrant. Stir in the red curry paste and cook for 1 minute to bloom the spices. Add the chopped broccoli stalks and florets, toss to coat, then pour in the stock. Bring to a simmer, cover and cook 10–12 minutes until broccoli is tender. Remove from the heat and stir in half the coconut milk. Blend the soup until smooth using an immersion blender or in batches in a countertop blender. Return to low heat, stir in the remaining coconut milk, lime juice and sugar; warm gently for about 3 minutes without boiling. Adjust seasoning with salt, pepper and more lime if needed. Serve topped with chopped coriander, sliced red chilli or toasted cashews.

Or: put all of the ingredients into a bowl and mix well, then transfer to an ovenproof dish and roast at Gas Mark 6 / 200°C until the broccoli is soft. Then follow the blending process above.

 

Tips and Variations

  • For a greener, fresher taste, keep some broccoli florets aside, blanch briefly and add back at the end for texture.
  • Make it nuttier by adding 1 tbsp of peanut butter. This is best when you add the first half of coconut milk.
  • Swap red curry paste for green curry paste for a sharper, herbier profile.
  • To make it heartier, add cooked prawns or shredded chicken at the end to warm through.

Storage and Reheating

  • Cool promptly and refrigerate in airtight glass containers for 3–4 days.
  • Freeze; without 2nd load of coconut milk for 2–3 months; add coconut milk after thawing.
  • Reheat gently on the stovetop, stirring and adding a splash of stock if thick; microwave in short bursts, stirring between.