Broccoli and Mango Soup with Ginger
4 servings
60 minutes
This exquisite broccoli and mango soup with ginger is a true gastronomic adventure, combining the freshness of vegetables with the exotic sweetness of fruit. European cuisine is known for its experiments, and this recipe is a perfect embodiment of flavor harmony. The delicate texture of broccoli, complemented by the spicy warmth of ginger and the zest of curry, is enriched with a velvety creamy note. Mango adds a sweet aftertaste, while the added red chili brings a spicy sharpness that awakens the appetite. This soup makes an excellent choice for a light yet rich dinner, providing not only taste pleasure but also health benefits due to its richness in vitamins and antioxidants.
1
Heat sunflower oil in a pot. Add finely chopped onion, minced garlic, grated ginger, curry paste, chopped broccoli, and peeled, finely chopped mango (leaving some pieces for garnish). Cook on low heat, stirring and avoiding browning.
- Sunflower oil: 2 tablespoons
- Onion: 1 head
- Garlic: 1 clove
- Ginger root: 1 piece
- Green curry paste: 2 tablespoons
- Broccoli cabbage: 400 g
- Mango: 1 piece
2
Pour in the broth, bring to a boil, reduce the heat, and cook until the broccoli is tender but retains its color.
- Vegetable broth: 900 ml
3
Slightly cool, add salt and pepper, and blend until smooth. Add cream.
- Cream 30%: 150 ml
- Vegetable broth: 900 ml
- Red chili pepper: 1 piece
4
Slightly warm it up and pour it into plates. Top with finely chopped mango and finely chopped chili.
- Mango: 1 piece
- Red chili pepper: 1 piece