I know that with this weather a soup is the last thing you’d think about eating, but you’ll change your mind when you taste this stunning soup with green curry, coconut milk, matcha, broccoli and courgettes. It has so much green power in it that will make you feel strong right away, especially if you have a cold. Matcha might alienate you in trying this soup, but if you think about it, what is soup really? It’s a warm vegetable smoothie, with no fruit. So why not give it a go? Especially if you put Matcha Maiden’s Fly me to the Immune blend, the dandelion roots taste fits perfectly with the vegetables of the soup. Broccoli is a dietary dynamite and particularly rich in antioxidant vitamins A and C, B-complex vitamins that give energy, and Phytonutrients. So, this soup combines two foods that are particularly high in antioxidants, broccoli and matcha; they strengthen the body by protecting against chronic diseases and oxidised with age cells. For the green curry paste, you can either buy it from the supermarket (watch out vegan friends, it contains a fish sauce) or make it at home. It’s very easy, very tasty when homemade and can be kept in the freezer for months to use it in delicious curry and rice dishes. For extra flavour and nutrients, you can add 1 tablespoon of the superfood mix sprinkle we made the other week.
Ingredients
1 broccoli head
2 courgettes
1 cup of coconut milk (Alpro, not canned)
1 tsp of matcha
2 spoons of green curry
For pasta green curry:
– 1 bunch of fresh coriander
– 3 fresh onions
– 1 fresh green chili pepper
– 10cm of fresh ginger
– 2 cloves of garlic
– 2 lemongrass stalks, finely chopped
– Juice and zest of one lime
– 1 tsp of cumin seeds
– 1 tsp of coriander seeds
– 3 spoons of olive oil
Preparation
Boil the broccoli and courgettes in water for about 10 minutes. Be careful, broccoli does not need too much boiling because it will lose all its vitamins in the water. Drain and cut into pieces.
For the green curry paste, blend all the ingredients in a food processor or a multi until they are homogenized and become a thick cream.
Put the broccoli and zucchini in a large saucepan and boil over low heat for about 10 minutes with the coconut milk and about half a litre of water (depending on the amount you want to make). Add 2 spoons of the green curry paste and matcha and mix well until they dissolve. Put the soup in the blender and blend it to turn it into velvet.