1/3 cup store-bought green curry paste
1 (13.5-ounce) can coconut milk
3 cups water
Sea salt and cracked black pepper
1 pound broccoli florets, chopped
2 cups spinach leaves
1 cup cilantro leaves
15 or so garlic scapes (optional)
3 scallions, chopped
Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender.
Remove from the heat and add the spinach leaves and half the cilantro.
Using an immersion blender, blend the soup until as smooth as possible (will still be a bit chunky). Divide among serving bowls and top with the remaining cilantro and scallions, as well as some finishing salt.
Adapted from Epicurious.com
