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Broccoli Spinach Curry Soup

Keyword Gluten-free, Dairy-free, Vegan
Author Adri Fonseca | Health Coach


  • 2 tbsp extra-virgin olive oil or avocado oil
  • 1 onion (diced)
  • 2 cloves of garlic (finely chopped)
  • 2 tbsp green curry paste
  • 1 can (400 ml) organic coconut milk
  • 2 cups filtered water
  • 1 cup veggie broth
  • 2 heads of broccoli (chopped)
  • A full bag (about 200 grams) fresh baby spinach
  • ½ cup coriander leaves (chopped)
  • tsp sea salt
  • Freshly ground black pepper (to taste)
  • 1 lime (optional)


  • Heat olive or avocado oil in a large pot over medium heat. Add onion and garlic. Cook for about 5 minutes, until onions are translucent.
  • Add curry paste and cook for 1 minute. 
  • Add coconut milk, water, broth, salt, and pepper, and bring to a boil.
  • Add broccoli and cover with a lid. Cook until broccoli is tender — about 10-15 minutes (check softness with a fork).
  • Add spinach and coriander and cook briefly until wilted.
  • Remove from heat and either carefully use a high-powered blender or an immersion blender to purée the soup to your desired consistency.
  • Serve and squeeze fresh lime juice on top (adjust to taste). And enjoy!