There's nothing more comforting than a bowl of soup on a crisp evening after a long day. The slight kick of chilli just adds to the healing power of this Thai-style soup.

Prep time: 15mins  

Cooking time: 30 mins  

Serves 4 

Ingredients

• 700g broccoli  

• 1 packet Thai marinated tofu  

• 1 Tbsp green curry paste (Maesri) 

• 1 punnet baby spinach  

• 1 tin coconut cream  

•  1 Tin coconut milk  

• 2 cups of veg stock

• ½ bunch coriander  

• ½ bunch mint  

• ½ tsp sesame oil  

• Sesame seeds  

• 1 red chilli  

Method

1. Preheat oven to 220º

2. In a medium sized pot, on medium high heat, drizzle vegetable oil and add the green curry paste. Stir and cook for 2 -3 mins, add the coconut cream and coconut milk and stir until well mixed. Add the sesame oil and the veg stock, bring to the boil and turn down to medium. 

3. Meanwhile, cut the broccoli into florets and add ¾ to the soup. Take the other ¼ ,place on a baking tray lined with baking paper and drizzle over olive oil. Season with salt and pepper, toss well and place in the oven 10 min until roasted. Remove from oven and set aside.  

4. Cut the marinated tofu into thin slices, finely chop the chilli, set aside.  

5. Add the spinach to the soup and blend using a stick blender or a blender, blitz until smooth. 

6. Serve soup in a bowl. Top with tofu, chilli, coriander, broccoli, mint and sesame seeds.