w/o Kitch Focaccia Stuffing
Today, I'm sharing this Creamy Green Curry Broccoli Spinach Soup recipe (with permission of course!) from Marie Forleo.
Not only can it easily be made without gluten and the top nine food allergens — it’s also vegan and packed full of flavor!
Marie is an entrepreneur, speaker and writer dedicated to helping you create a business and life you love. As a B-School alum, I can attest to her brilliance and am thrilled to share her recipe with you!
If you try the soup, share a pic and tag @marieforleo on IG — because nothing makes her happier than seeing ALL your creations come to life :)
Creamy Green Curry Broccoli Spinach Soup
by Marie Forleo
Ingredients:
5 oz of fresh spinach (a full bag or container)
2-3 heads of broccoli, chopped (depending on size. I prefer 3!)
1 onion, diced
2 cloves garlic, finely chopped
½ cup fresh cilantro
2 Tbsp green curry paste
2 Tbsp olive oil
1 cup veggie broth
2 cups water
1 13.5 oz can organic coconut milk
1 ¼ teaspoon himalayan sea salt
Dash of pepper
Squeeze of fresh lime juice (half or whole, adjust to taste)
Directions:
Gently heat olive oil in a large pot. 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 fork).
Add spinach and cilantro 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.
Squeeze half of a lime into soup, taste, and adjust salt and pepper to taste.
ENJOY the best damn healthy soup on the planet!
This recipe can easily be made without gluten and the top nine food allergens.
Only nine foods are responsible for about 90% of food allergies in the United States: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. It’s your personal responsibility to source safe ingredients, and check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning). Check out my Food Label Guide to learn how.
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
