Creamy Broccolini Green Curry Soup
I’m so excited about this new Creamy Broccolini soup recipe! It’s perfect for these winter months, and it couldn’t be easier to put together. As a vegetable enthusiast and soup lover, I wanted to make a soup that was quick but filled with lovely flavors. The combination of the broccolini, green curry, and lime makes for an absolutely delicious final product.
In the summer I love to do a Creamy Asparagus soup or something like my Summer Green Soup, so I wanted to create a winter take on it. This soup is packed with greens, so even though it’s a light soup, it’s absolutely satiating.
A soup like this is made great by a homemade stock. I am passionate about stocks, and while you can use store-bought stock, I love making my own. I think it celebrates the true joy of cooking and creating a soup. If you’re looking to take the soup to the next level, it’s great with smoky pepitas from my cookbook, which by the way, is worth getting the cookbook alone for.
This Creamy Broccolini Green Curry Soup is a triple threat because it’s healthy, delicious, and easy. If you make it, be sure to rate and review the recipe to let me know what you think. And if you want to follow along, head to Instagram and Pinterest for more inspiration!
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Creamy Broccolini Green Curry Soup
Ingredients
3 tablespoons extra virgin olive oil
2 cup diced onions
2 teaspoons kosher salt, divided
2 celery stalks chopped
1 pound broccolini
2 cups spinach
½ cup sliced scallions
4 cups chicken stock, warmed
1 cup coconut milk, blended
1 tablespoon lime juice
3 tablespoons green curry paste
Instructions
In a large sauté pan over medium high heat, heat the olive oil. When hot, add the onions to the pan with 1 teaspoon of salt and stir, sautéing for 3 minutes. Add the celery, and sauté for additional 3 minutes. Add the broccolini, the remaining 1 teaspoon of salt and sauté for 4 minutes. Constantly stirring from the bottom to the top to cover the broccolini with onions and celery, continue for cooking for 3 minutes. Then add the spinach and scallions, stirring and cooking for 1 minute. Add more salt if needed. Add the chicken stock and coconut milk and stir and cook for 1 more minute. Add 3 tablespoons curry paste plus 1 tablespoon lime juice. Bring to a boil, then turn off. Transfer to a Vitamix and blend until smooth. Use more chicken stock if needed. Serve.
Notes
Great served with Smoky Pepitas or Pistachio Pesto.
Beautiful display of your pottery Teri!!!! I am going to make the soup this weekend!!!!
I can’t wait to see what you think and be sure to reach friday favorites because it’s all about soup
Getting ready to make this deliciousness on this cold Chicago Saturday! ??
Lets go
Delicious!! The only change that I made was adding the whole can of coconut milk. I wonder if substituting broccoli would be ok.
Yes absolutely you can add the whole can … This is the beautiful thing about the soup it’s just a jumping off point. For myself I think that broccolini is so much more delicious than broccoli so I wouldn’t myself but I think it would be great to try and if someone wants it thinner or thicker they can add more or less chicken stock… Would be lovely with rice on the bottom
Another excellent recipe, foolproof, fast, easy, and soooo tasty. I used the whole can of coconut milk by mistake because I wasn’t paying attention… but it turned out great anyway. I also made the smoked pepitas as a topping and that takes it to another level- highly recommend following that suggestion by Teri. The perfect delicious, comforting dinner for a cold winter night in Chicago!
Donna thanks so much for taking the time to give us feedback… We love it also. People often just do the entire can of coconut milk and it’s absolutely fine… I would be delighted if you would rate the recipe also
I thought I did rate it along with the comment but maybe it didn’t show up? Trying again with this comment (gave it 5 stars!)
Thank you so much… I sure appreciate it
Just made a batch and a half of this– sooooo good!!!! Pretty much followed the recipe exactly as is – but then after blending added a bit more coconut milk and salt. Wondering how this would freeze?
Wow!let’s talk about the layers of flavor in this soup. Absolutely delicious and really takes a vegetable soup from bland to knock your socks off! Loved it. Thank you!
Do you so much… What’s wonderful as you can change it up and use asparagus in spring
thanks so much. And it works well with other greens like asparagus in the spring
This is so delicious, even my guys ate it! I didn’t have curry paste so I used curry powder (2 teaspoons of regular and 1 teaspoon hot) and put a little dollop of Greek yogurt on top! Amazing, thank you.
This looks delicious! Can you make it with vegtable broth/stock instead of chicken? Thanks Teri1
Made this last night and it was wonderful. Thought I had coconut milk but didn’t….so I added some heavy cream…then I found some coconut extract in pantry and added less than a tsp. also didn’t have green curry but I did have red curry. I was so happy that it came out so great. Thanks Teri
And she does it again. Incredible!!
This is the absolute best soup!!!! I didn’t have green curry paste but I had lemongrass tumeric paste and used that alongside curry powder! I’ve been a fan of broccolini more so than broccoli lately and when I found this recipe I was excited to use up the rest that I had in the fridge. Ate it with curry chicken salad. PERFECT Spring lunch! Thank you TERI!!!