Mango, broccoli and ginger soup
serves 4
Easy
Total time:
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.
Skip to ingredients
- 2 tbsp sunflower oil
- 1 onionfinely chopped
- 1 clove garliccrushed
- thumb-sized piece root gingergrated
- paste 2 tbsp Thai green curry
- 400g broccolitrimmed and roughly chopped
- 1 small mangosave a few shreds for the top
- fresh vegetable stockmade up to 900ml
- 142ml single cream
- 1 red chillishredded
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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.
