Hola todos and welcome back to another nutrition blog post! This week I want to share with you a gem of a soup that I have been making on repeat the last two weeks. It’s nutritiously dense, makes for fabulous leftovers and takes less than 20 minutes :) A real winner.

About two weeks ago Rob and I were sitting on the couch watching TV and talking about what we could throw together for dinner. We had a few small sweet potatoes, half a container of white mushrooms, broccoli and a can of coconut milk. If you are like us and prefer to wait until almost everything has been used up before you go grocery shopping then you might identify with this situation. Separately these ingredients don’t sound like much but together they made something magical- a Thai coconut curry soup. One tip I have found when cooking at home is to first identify the cuisine you are trying to emulate (Mexican, Indian, Thai, French, etc.) as it will help you narrow in on the flavors you will be using. This is something I wrote about in my blog post to make your grocery haul last and has been a big help when prepping meals throughout the week.

With a bit of inspiration from the food blogger Feasting at Home, and a few ingredient adjustments on my end, I had the makings of a delicious weeknight dinner. Below are the ingredients that I used (lacking a few of the essentials normally seen in Thai cuisine) but you gotta work with what you got, right?

Ingredients

• 2 T coconut oil

• 1 small red onion, diced

• 2 tsp raw ginger, chopped

• 2 cups veggie stock + 2 cups water

• Pinch of salt & black pepper

• 1 large head of broccoli, roughly chopped

• 1-2 small sweet potatoes, chopped

• a handful of spinach

• Optional but made it even better: 1-2 tsp fish sauce, 1 tsp soy sauce, half a can of coconut milk blended in at the end

Directions

1. Heat oil in a large heavy bottom pan on medium heat for 2-3 minutes. Add in the onion and ginger, stir and let cook for 2-3 minutes or until fragrant. 

2. Add in the broccoli, sweet potato, salt & pepper, and stock + water and give it a stir. Bring the mixture to a boil and then reduce the heat to a simmer and allow to cook uncovered 10-12 minutes or until potatoes are fork tender. 

3. Add in the spinach and allow it to soften (1-2 minutes).

4. Blend the mixture with an immersion blender until silky smooth. Adjust the flavors with fish sauce, soy sauce, salt and pep. Add in half a can of coconut milk to make it extra creamy and rich. 

5. Enjoy!

*Soup will keep in an airtight container for 2-3 days. 

Thank you all for stopping by this week for another blog post and I hope that if you make this soup that you enjoy it as much as we did. Another bonus is that you can sub out the fresh veggies for frozen if your freezer is stocked up/ if you can’t find fresh ones. 

I’ll see you all back here next week for a new blog :) Wishing you a fabulous week and I hope that your finding ways to stay sane and entertained at home.

Xoxo,

Alexandra