Creamy Coconut Green Soup Recipe

How to make Creamy Coconut Green Soup


  1. Place 1 tablespoon of oil into a large saucepan placed over a medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until softened. Add the curry paste and cook for 1 minute or until very fragrant.
  2. Add the potato and stock and turn the heat up to a boil. Cook for 10 minutes or until the potato is tender.
  3. Add the broccoli, brussels sprouts, kale and peas and cook until just tender.
  4. Stir in the coconut cream and blitz with a handheld blender until smooth. Season well and add lime juice to taste.
  5. Ladle into warm bowls and top with a drizzle of coconut cream.
  6. Garnish with a sprinkle of coriander, toasted shredded coconut and crispy brussels sprout leaves.

Tips: To make the crispy brussels sprout leaves, place ½ teaspoon oil into a small frying pan over a high heat. Add the brussels sprout leaves and cook for a minute or two or until crispy.

You can adjust the heat factor by adding more or less of the green curry paste. Or omit it completely.

Optional: You can substitute the kale for any other leafy greens, such as spinach or rocket.