Coconut Curry and Almond Soup…

• YIELD: 2 Servings
• PREP: 5 mins
• COOK: 15 mins
• READY IN: 20 mins

Ingredients

• 1 tbsp coconut oil
• 1 Large Red Onion Diced
• 2 garlic cloves Minced
• 1 tsp freshly grated ginger
• 1 tsp Freshly Grated Turmeric
• 1 tsp curry powder
• 1/2 Large Capsicum diced
• 2 cups Broccoli Florets
• 1 cup Button Mushrooms wiped clean (not washed) and diced
• 1 cup coconut milk
• 1 cup filtered water
• Salt To Taste
• 1 cup kale torn
• 1 cup Coriander torn
• Chilli Flakes to serve
• raw almonds to serve
• a squeeze of lime to serve

Instructions

1. In a large pan, heat coconut oil over a medium heat. Sauté onion and garlic until soft
2. Add grated ginger, turmeric, and curry powder; stir until fragrant. Add curry powder, capsicum, broccoli and mushrooms, and working quickly, stir to coat them
3. Sauté vegetables lightly for 3-5 minutes, bring to a gentle simmer, and cook for 10 minutes
4. Add torn kale and cook for a further minute, or until it wilts
5. Serve with coriander, chilli flakes and broccoli sprouts, and sprinkle with raw almonds

• COURSE: Soup
• SKILL LEVEL: Beginner