- Egg free
- Sesame free
- Soy free
- No added sugar
- Contains wholegrains
- 2 serves veg or fruit
Grab some green curry paste and whip up this broccoli and pea soup. It’s perfect for Meat-Free Monday.
- Serves4
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 2 heads broccoli, coarsely chopped, leaves reserved
- 1/4 cup (75g) green curry paste
- 1 1/4 cups (180g) frozen peas
- 3 Coles Soft Wholemeal & Grain Wraps
- 400ml can coconut cream
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line 2 baking trays with baking paper. Heat a greased saucepan over medium-high heat. Cook broccoli, stirring, for 2 mins. Add curry paste. Cook for 2 mins or until aromatic. Stir in 2 cups (500ml) water. Bring to the boil. Reduce heat to medium-low. Cover and cook for 10 mins. Add 1 cup (120g) peas. Cover and cook for a further 5 mins or until vegetables are tender.
Step 2
Meanwhile, place remaining peas in a heatproof bowl. Cover with boiling water and set aside for 2 mins or until tender. Drain. Arrange wraps in a single layer on lined trays. Spray with olive oil spray and bake for 5-6 mins each side or until golden. Cool. Break into pieces.
Step 3
Reserve 1/4 cup (60ml) coconut cream. Add remaining coconut cream to the broccoli mixture and use a stick blender to carefully blend until smooth. Return to medium heat. Cook, stirring, for 5 mins or until heated through, adding a little water if needed. Divide the soup among serving bowls. Drizzle with remaining coconut cream. Top with remaining peas and reserved broccoli leaves. Serve with wrap pieces.
Recipe tip
COOK. STORE. SAVE.
Use it up
Use leftover curry paste to coat meats and seafood before cooking.
Broccoli and pea green curry soup
- Serves4
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 2 heads broccoli, coarsely chopped, leaves reserved
- 1/4 cup (75g) green curry paste
- 1 1/4 cups (180g) frozen peas
- 3 Coles Soft Wholemeal & Grain Wraps
- 400ml can coconut cream
Description
Grab some green curry paste and whip up this broccoli and pea soup. It’s perfect for Meat-Free Monday.
Method
Step 1
Preheat oven to 180°C. Line 2 baking trays with baking paper. Heat a greased saucepan over medium-high heat. Cook broccoli, stirring, for 2 mins. Add curry paste. Cook for 2 mins or until aromatic. Stir in 2 cups (500ml) water. Bring to the boil. Reduce heat to medium-low. Cover and cook for 10 mins. Add 1 cup (120g) peas. Cover and cook for a further 5 mins or until vegetables are tender.
Step 2
Meanwhile, place remaining peas in a heatproof bowl. Cover with boiling water and set aside for 2 mins or until tender. Drain. Arrange wraps in a single layer on lined trays. Spray with olive oil spray and bake for 5-6 mins each side or until golden. Cool. Break into pieces.
Step 3
Reserve 1/4 cup (60ml) coconut cream. Add remaining coconut cream to the broccoli mixture and use a stick blender to carefully blend until smooth. Return to medium heat. Cook, stirring, for 5 mins or until heated through, adding a little water if needed. Divide the soup among serving bowls. Drizzle with remaining coconut cream. Top with remaining peas and reserved broccoli leaves. Serve with wrap pieces.