Broccoli and spinach curry soup


Tales of a Kitchen / Green veggies curry soupLast week, three of my friends/work colleagues fell ill with a cold or flu (the lucky ones). Not one, not two, but three in one go. There’s some nasty viruses going around this cold season and I thought it would be ever so kind of me to share this soup recipe with everyone. First, because it’s soup and so good during the colder weather. Second, because it is PACKED with so much goodness. So so many veggies that can help boost the immune system and strengthen our bodies from the inside.

Tales of a Kitchen / Green veggies curry soup

The soup is beautiful, smooth, creamy and rich. I topped it with more fresh greens and herbs (because never enough), coconut yogurt, crispy chickpeas and our Deli Facon for a little extra crispy texture and smoky flavor.

It is so gorgeous and warming. Hope you enjoy it!

Tales of a Kitchen / Green veggies curry soup

Broccoli and spinach curry soup

Serves 3-4


  •  1 regular, medium onion, finely diced
  • 2 cloves of garlic, finely diced
  • 2cm piece of ginger, finely diced
  • 1/2 green chili, finely diced
  • 1 TBSP olive oil
  • 4-5 curry leaves
  • 1 broccoli, stalks included
  • 1/2 zucchini, chopped
  • 2 cups frozen peas
  • 1 cup of chopped mixed fresh herbs (parsley, coriander, mint)
  • 2 cups tightly packed spinach leaves
  • 1/4 cup cashews
  • juice of 1/2 lime
  • salt and pepper to taste


  1. Add the olive oil to a medium pot on medium-low heat.
  2. Add the onion, garlic, chili, ginger and curry leaves and cook until the onions become tender and translucent.
  3. Remove the curry leaves from the pot.
  4. Chop the broccoli stalks into medium small cubes and add them to the pot. Finely chop the florets and add them to the pan. Stir.
  5. Add the zucchini and continue to cook for another 5 minutes, stirring.
  6. Add 4 cups of water and bring to a gentle simmer.
  7. When the broccoli stalks are tender, add the peas, herbs and spinach to the pot.
  8. Add the cashews and lime juice and cook for 2-3 minutes.
  9. Remove from heat and allow to slightly cool.
  10. Puree the soup  in a blender until smooth and creamy. I did this in batches.
  11. Return to the pot and to medium heat. Give it a good stir, taste and season with salt and pepper, to your liking.
  12. When warm enough to serve, turn off the heat.
  13. Serve with toppings. I chose more greens, these crispy baked chickpeas and our Deli Facon.
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