Sunday Soup – Curried Mango, Broccoli & Ginger

Sometimes when I see a recipe I must make it – this was one of those times.  Such an odd combination, for me, that I couldn’t resist finding out what it tasted like!

Adapted from this recipe at BBC GoodFood.

Curried Mango, Broccoli & Ginger Soup


  • 2 tbsp sunflower oil
  • 1 onion
  • 1 garlic clove
  • thumb of ginger
  • 2 tbsp Thai green curry paste
  • 250g broccoli
  • 150g spinach
  • 1 medium mango
  • 1 red chilli
  • vegetable stock
  • 142ml single cream


  • Chop the onion, garlic, ginger, broccoli, mango and chilli.
  • Heat the oil, adding the curry paste, and the above chopped items once heated.
  • Cook gently for 5 minutes, then add the stock and spinach.
  • Bring to the boil and simmer for about 10-12 minutes.
  • Blend with a hand blender.
  • Add the cream, reheat and serve.

Extra Notes

  • I used spinach and broccoli mainly because I didn’t entirely pay attention when writing down quantities for this recipe and didn’t buy enough broccoli – thus the spinach can be replaced with an equal weight of broccoli.
  • The soup is lovely when first made but matures really well – it was super on the second day.

I had to take a picture of the pot of ingredients – it was such a lovely mish-mash of bright colours compared to the slightly white-green colour of the final soup.

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