With soup featuring on our weekly meal plan with regularity (thanks Canberra Winter!) I am always on the look out for soup recipes that are a little different. Something a bit more adventurous than our usual go toes (pumpkin, vegetable….actually I think I mentioned that a little while ago.)
So when I came across a vibrant green soup in a recent edition of the Healthy Food Guide – and saw that it was packed with spice, peas and spinach – well I was immediately sold.
The fact I had all the necessary ingredients on hand (save for the spring onions) was a big plus too. Frozen peas, spring onions, coconut milk, spinach, mint, stock and green curry paste – blended in the food processor, then simmered until warmed through.
I loved the suggested toppings too – which took what might be considered a plain looking soup to one that was full of interest! Mint, chilli, fried onions and sesame seeds.
And although I have said this more than once recently – this soup is definitely a keeper! I particularly loved the spice hit from the curry paste, and the creaminess from the coconut milk.