Coconut Curry and Almond Soup…

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



  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

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