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The 5-A-Day Menu Planner
by Susannah Blake
Serves 4


• 2 tbsp. sunflower oil
• 3 garlic cloves, crushed
• 2 tsp. grated fresh gingerroot
• 2 tsp. Thai green curry paste
• 5 cups vegetable stock
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups spinach,tough stalks discarded
• 4 tbsp. creamed coconut
• salt and freshly ground black pepper
• sliced red chilies, to scatter

Heat the oil in a saucepan and gently fry the garlic, ginger, and green curry paste about 1 minute.

Add the stock, broccoli, and cauliflower, and bring to a boil.

Reduce the heat, cover, and simmer about 5 minutes until the vegetables are tender.

Remove about half the broccoli and cauliflower from the pan using a slotted spoon and set aside.

Add the spinach to the pan and cook about 1 minute until it wilts.

Pour the contents of the pan into a food processor or blender and processs until smooth.

Return the soup to the pan, adding more stock if the soup is too thick, then stir in the creamed coconut and reserved cauliflower and broccoli, season to taste with salt and pepper, and warm through.

Serve scattered with sliced red chilies.



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