CURRIED BROCCOLI AND SPINACH SOUP

Curried Broccoli and Spinach Soup

• YIELD: 8 Servings

• PREP: 20 mins

• COOK: 35 mins

• READY IN: 55 mins

Ingredients

• 4 tablespoons Butter

• 2 medium onions chopped

• 1 tablespoon ginger fresh, grated

• 2 tablespoons curry powder

• 1 potato russet, peeled and cubed

• 6 cups chicken stock

• 1 large broccoli cut into florets

• 8 cups spinach tightly packed

• salt and pepper to taste

• 3/4 cup coconut cream NOT coconut milk

• 1/4 cup heavy cream optional

• plain yogurt a dollop, for garnish

• lemon wedges for garnish

Instructions

1. Melt the butter in a large saucepan. (Dutch oven works great) over medium heat.
   

2. Add onions and cook slowly until tender, about ten minutes.
   

3. Add the grated ginger and curry powder and cook 1-2 minutes.
   

4. Add the potato and chicken stock and simmer for about 10 minutes.
   

5. Add the broccoli florets, bring to a boil, reduce heat, and simmer until broccoli is tender, about 10 minutes.
   

6. Add spinach all at once and stir until leaves are wilted and submerged in stock. Immediately remove from heat.
   

7. Puree with an immersion blender (or in batches in a food processor).
   

8. Add coconut cream, salt and pepper to taste.
   

9. If the soup is too spicy, add some heavy cream to taste. Serve garnished with slice of lemon to squeeze and a dollop of yogurt.