SPINACH, COURGETTE & COCONUT CURRY SOUP
cals 304 | fat 24g | protein 6g | carbs 21g | serves 4
1 tbsp coconut oil
•1 green chilli, chopped
• 1 tsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
•1 large leek, sliced
•2 small sweet potatoes, peeled and diced
• 2 large or 6 small courgettes, chopped
• 200g fresh spinach
• 80g broccoli
• 700ml vegetable stock
• 400ml coconut milk
• salt and pepper
• drizzle of olive oil
1. Grab a large saucepan, place it over a medium heat and add the coconut oil, chilli and spices. Fry for 1 min until fragrant and you can pretend you’re somewhere more exotic than your kitchen on a gloomy autumn afternoon.
2. Next add all the veg, along with the stock, and let it simmer for 20 mins. Time enough to get busy on Skyscanner.
3. Blitz in a food processor or with a handheld blender if you have one. Then add the coconut milk and simmer back on the hob for another 20 mins. Season to taste, drizzle with olive oil and, if you have any lying around, serve garnished with coriander to make it look fancy. You could be a food stylist.