Curried green veggie soup with yoghurt and coriander
This flavourful soup is loaded with veggies. Ready in 30 minutes, it’s a great midweek meal to try.
- 1 tbs coconut oil
- 1 large brown onion, finely chopped
- 2 heads broccoli, chopped
- 1/4 cup (75g) korma curry paste
- 1 tbs finely grated ginger
- 4 cups (1L) Coles Real Vegetable Stock
- 1 cup (120g) frozen peas
- 120g pkt Coles Australian Baby Spinach
- 1 cup coriander leaves
- 1/2 cup (140g) Greek-style yoghurt
Heat the oil in a large saucepan over medium-high heat. Add the onion, celery and broccoli and cook, stirring, for 5 mins or until vegetables soften. Reduce heat to medium.
Add the curry paste and ginger. Cook, stirring, for 1-2 mins or until aromatic. Add the stock and stir to combine. Cover and cook for 10 mins or until the vegetables are tender, adding the peas and spinach for the last 2 mins of cooking. Remove from heat. Season. Stir in half the coriander and half the yoghurt.
Use a stick blender to carefully blend the soup until smooth. Ladle the soup into serving bowls. Drizzle with the remaining yoghurt and sprinkle with the remaining coriander to serve.
Serve with flatbread or naan bread and thinly sliced red chilli