Broccoli, Spinach and Coconut Soup

I tried this recipe out on my family over the weekend and it was a hit. It's a perfect light meal to balance out some of that festive season gorging celebrating. A lovely spring time soup- give it a go and let me know what you think.

Serves 4

Ingredients:
1 tablespoon of light olive oil
1 kg of broccoli, finely chopped (use the whole broccoli, don't omit the stems)
1 leek, thinly sliced
1 clove of garlic, crushed
1 tablespoon of finely chopped ginger
4 cups baby spinach leaves
3 cups of water or vegetable stock
2 teaspoons of fish sauce
400ml can of coconut milk
1 tablespoon black chia seeds

Method:
Heat half the oil in a large saucepan over medium heat, add 2 cups of the chopped broccoli and cook, stirring for 3-4 minutes until it is slightly softened and lightly charred. Remove from pan and set aside.

Heat the remaining oil in the same saucepan, add the leek, garlic, ginger and the remaining broccoli, spinach, water (or vegetable stock) and fish sauce. Cover and cook for 10 minutes or until the broccoli is tender. Add the coconut milk and cook for about 2 minutes. Remove from heat and blend using a hand held blender until it's smooth.

Divide between soup bowls and top with the charred broccoli and sprinkle with chia seeds.