This is one of those perfect mid-winter soups when it’s too cold to feel like a big salad but you know you need a big dose of nutritious greens! This glorious emerald green soup provides the perfect contrast for a scoop of golden quinoa. You will need to prepare a batch of my Thai green curry paste to start off (omcookingbanff.com/veggie-thai-green-curry-with-smashed-baby-potatoes) or you can use a store bought green curry. If you are using store bought, you will need less of the paste so add a little at a time, tasting as you go!
Ingredients:
- one batch of thai green curry paste (freeze the leftovers)
- a small yellow onion, peeled and chopped
- 1 stalk of celery, chopped
- 3 Tbsp. coconut oil
- 3 Tbsp. of home made thai green curry paste or less if using store bought.
- 1 can of full fat coconut milk
- 3 cups of veggie broth or water with 1 tsp. of veggie Better Than Bouillion paste
- one large head of broccoli florets and stalk, peeled and chopped
- 1 head of kale, chopped
- 2 small peeled potatoes
- 1/2 cup of chopped cilantro
- 2 tsp. salt
- 2 Tbsp. fresh lime juice
Heat coconut oil in a medium sized saucepan. Add chopped onion and celery. Saute until tender. Add the green curry paste, stirring to coat the veggies.
Add the can of coconut milk to the celery, onion and curry mixture.
Stir to combine. Add the 3 cups of broth, chopped broccoli and potato to the pot. Simmer until the veggies are tender.
Add the kale and cilantro. Simmer a few minutes more until the greens are wilted. In several batches, puree the soup in a high speed blender until silky smooth. Add salt and lime to taste. Prepare the Quinoa. (recipe follows)
Turmeric Ginger Quinoa
Ingredients:
- 1 cup of quinoa
- 11/2 cups of water
- 1 tsp. sea salt
- a thumb sized piece of fresh turmeric, peeled and finely grated
- a one inch piece of fresh ginger, peeled and finely grated
Combine all ingredients in a medium sized saucepan with a lid. Bring to a boil and then turn to a simmer for 15 min. or until all of the water has been absorbed. Turn off the heat and allow the quinoa to sit covered for an additional 10 min. Fluff with a fork before spooning onto each hot bowl of soup! Garnish with micro-greens or chopped fresh cilantro!
