Mango, broccoli and ginger soup

Name: Mango, broccoli and ginger soup
Total time: 20 min
Ingredients: sunflower oil 2 tbsp; onion 1, finely chopped; garlic 1 clove, crushed; root ginger thumb-sized piece, grated; Thai green curry paste 2 tbsp; broccoli 400g, trimmed and roughly chopped; mango 1 small, save a few shreds for the top; vegetable stock fresh, made up to 900ml; single cream 142ml; red chilli 1, shredded

20 minutes
serves 4
Easy

A really unusual combination of ingredients for a soup, that just works beautifully. The mango, broccoli and ginger are mixed with Thai curry paste and red chilli to give a Thai kick to a soup that’s easy to put together, with showstopper flavours.

March 25, 2015 at 4:07 pm

Ingredients

sunflower oil 2 tbsp
onion 1, finely chopped
garlic 1 clove, crushed
root ginger thumb-sized piece, grated
Thai green curry paste 2 tbsp
broccoli 400g, trimmed and roughly chopped
mango 1 small, save a few shreds for the top
vegetable stock fresh, made up to 900ml
single cream 142ml
red chilli 1, shredded

Method

Step 1

Heat the oil in a pan. Add the onion, garlic, ginger, curry paste, the chopped mango and broccoli and cook slowly for 4-5 minutes without colouring, stirring occasionally.
Step 2

Add the stock and simmer until the broccoli is tender but still bright green. Whizz until blended. Stir in the cream and warm through. Top with mango shreds and chilli.