Mango, broccoli and ginger soup

  • 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.



  • 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


  • 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.