Mango, broccoli and ginger soup
Published: March 25, 2015 at 4:07 PM
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serves 4
Easy
Total time: 20 mins
0 reviews
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A really unusual combination of ingredients for a soup, that just works beautifully. The mango, broccoli and ginger are mixed with Thai curry paste and red chilli to give a Thai kick to a soup that’s easy to put together, with showstopper flavours.
Vegetarian
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Ingredients
Nutrition
-
2 tbsp sunflower oil
-
1 onion
finely chopped
-
1 clove garlic
crushed
-
thumb-sized piece root ginger
grated
-
paste 2 tbsp Thai green curry
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400g broccoli
trimmed and roughly chopped
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1 small mango
save a few shreds for the top
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fresh vegetable stock
made up to 900ml
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142ml single cream
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1 red chilli
shredded
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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Method
-
step 1
Heat the oil in a pan. Add the onion, garlic, ginger, curry paste, the chopped mango and broccoli and cook slowly for 4-5 minutes without colouring, stirring occasionally.
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step 2
Add the stock and simmer until the broccoli is tender but still bright green. Whizz until blended. Stir in the cream and warm through. Top with mango shreds and chilli.
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