Thai spicy broccoli and coconut soup

THIS filling soup really hits the spot on flavour and can go from the chopping board to the serving bowl in 15 minutes. We like the crunch of peanuts at the end but they can be left out if you prefer.

SERVES 4 Per serving: Calories, 347; carbohydrates, 7.8g; protein, 7.7g; fat, 31g; fibre, 4.4g

2 cloves garlic, peeled and roughly chopped 1 heaped tbsp ginger, finely chopped ¼-½ red chilli, finely chopped 1 tsp salt Freshly ground black pepper 2 tbsp coconut oil 400g broccoli, thinly sliced

25g fresh coriander, roughly chopped, plus a few leaves for decoration 400ml tin coconut milk 50g unroasted, unsalted peanuts, optional

TAKE the garlic, ginger and chilli, season, then fry in the coconut oil for a few minutes. Add the broccoli and coriander and stir through. Pour in the coconut milk then fill the empty tin with warm water and add this too. Bring to the boil, reduce the heat and let the soup bubble gently for 5-7 minutes until the broccoli stalks are tender. Meanwhile, dry fry the peanuts, if using, until lightly browned, remove and roughly chop. Take the soup off the heat and use a hand blender to whizz it to a smooth consistency. Pour into warm bowls and garnish with coriander leaves, peanuts and black pepper.