SPINACH, COUR­GETTE & CO­CONUT CURRY SOUP

cals 304 | fat 24g | pro­tein 6g | carbs 21g | serves 4

Women's Health (UK) - - EAT SMART -

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.

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