See that green gloopy stuff? That’s my Green Coconut Soup. I was looking to do something interesting and speedy with half a pumpkin that I had in the fridge, and so I whipped this up for lunch today. It has FIVE ingredients (plus water) and took me about ten mins to prep.
Green Coconut Soup
4 tablespoons red curry paste
Half a pumpkin, chopped into chunks
A big handful Cavolo Nero/Kale/Silverbeet, chopped
400 ml lite coconut cream
1 cup water
1/2 bunch coriander, chopped
In a deep non stick pan, cook the curry paste for 2-3 mins. Add the pumpkin and stir to coat. Add the coconut cream and water, bring to the boil and turn to simmer. Simmer until pumpkin is almost tender, around 10 mins.
Add the cavolo nero (or whatever greens you’re using) and cook another few mins. Throw the coriander in and season as you see fit.
Blitz up and serve piping hot. Another swirl of coconut cream is an ace finish to this beast.
Nutritionally this soup is packed with fibre, antioxidants, vitamins and minerals from the veg. Pumpkin is an excellent source of carotenoids and Vitamin A, these are crucial for good eye health and are powerful anti cancer agents. Depending on which greens you choose, you’re likely to get a super hit of iron, Vitamins A, B, K as well as potassium and magnesium.
Bon appetit mi amigos!