Spinach, Courgette & Coconut Curry Soup. This Vegan recipe is adapted from ‘Whole Bowl Foods for balance’ by Melissa Delport, published by Penguin Random House.
“Soups are a wonderful fridge clearer. When you have a lot of leftover vegetables, why not incorporate them into a soup? It helps eliminate food waste and can result in a delicious meal. Courgettes aid digestion because they are high in fibre.” –Melissa Delport
2 Tbsp Coconut Oil
1 Green Chilli, Chopped
1 Tsp Curry Powder
1 Tsp Ground Cumin
1 Tsp Turmeric
1 Large Leek, Washed And Sliced
2 Small Sweet Potatoes, Peeled & Diced
2 Large Or 6 Small Courgettes, Chopped
200g Fresh Spinach
80 Grams Broccoli
3 Cups Vegetable Stock
400 Millilitres Coconut Milk
Salt And Pepper
Olive Oil
In a large saucepan over medium heat, add the coconut oil, chilli, and spices. Fry for 1 minute until fragrant. Add the leek, sweet potatoes, courgettes, spinach, broccoli, and the vegetable stock. Simmer for 20 minutes.
Blend the soup until smooth using a stick blender. Add the coconut milk and simmer for another 20 minutes. Season to taste and serve the soup hot with a drizzle of olive oil.
