Broccoli Cauliflower Green Curry Soup

Ingredients

• 1 tsp avocado oil

• 1 onion, diced

• 2-3 cloves garlic, minced

• about 1 tbsp of green curry paste (add or subtract to your taste)

• 1 can coconut milk

• 1 carton vegetable broth

• 1 crown broccoli, chopped

• half head cauliflower, chopped

• salt and pepper to taste

Directions

1. Sauté the onion and garlic over medium heat in a medium to large saucepan until soft and translucent.

2. Add the green curry paste and sauté for a minute or two to “wake up” the spices.

3. Add half the can of coconut milk and stir to combine all of the curry paste. Make sure there are no lumps! No one likes a chunk of curry paste in their mouth.

4. Add the rest of the coconut milk and the vegetable broth. Bring to a simmer.

5. Add the broccoli and cauliflower to the soup. Cover and let simmer until the vegetables are soft.

6. Using a regular blender or an immersion blender, blend until you’ve reached your desired consistency.

7. Season with salt and pepper to taste.

This recipe keeps in the fridge for a week and also freezes well. Makes 4 servings.