7 surprising reasons to eat more soup [+ green curry of broccoli soup]

green curry of broccoli soup2green curry of broccoli soup3
green curry of broccoli soup4green curry of broccoli soup5
green curry of broccoli soup6green curry of broccoli soup7

You’d think that a blog with ‘soup’ in the title would be a treasure trove of fabulous soup recipes.

Unfortunately that hasn’t been the case here at Stonesoup. As one reader kindly pointed out on my soup recipe index page, there’s a big hole in the soup recipe collection.

So this year, I’ve made a mental note to eat more soup and share more soup recipes. To keep me excited about my soup domination plans, I thought I’d share with you 7 surprising reasons to eat more soup.

1. soup can be quick
While soup tends to conjure up the image of vast pots simmering away for hours, not all soup takes forever. When I was writing 5 ingredients 10 minutes, I found the soup chapter practically just wrote itself.

The secret to super quick soup is to use ingredients that are pre-cooked or will cook in the time it takes to boil the water or stock.

2. Soup fills you up with less calories
Because soup contains more water than solid foods, it fills us up with less calories. A study at Penn State confirmed that people who ate a chicken and rice soup as opposed to a solid chicken and rice meal ate 26% less.

3. Soup doesn’t necessarily need home made stock to taste amazing
One thing that used to keep me away from soup was the misconception that you needed wonderful home made stock to make full flavoured soup. Once I realised that great soup just requires great tasting ingredients, a whole new world of soup opportunities opened up. For 7 tips on making full flavoured soup without stock check out this post from last year.

4. Soup is pretty independent
Unlike other quick cooking methods such as stir frying or grilling, soup can be made with only minimal supervision. Just pop everything in the pot and let it simmer (or boil if you’re in a hurry) until you’re ready to eat. Too easy.

5. Soup is very forgiving
There tends to be a large window where soup tastes delicious. Unlike a steak which requires clock work precision, it’s actually pretty difficult to under or over cook a soup.

And even forgetful cooks who end up with a scorched bottom can usually rectify the situation by transferring the unburned parts to a clean pot and and adding the word ‘smoked’ to the soup title.

6. Soup doesn’t require much cleaning up
Most soups can be made with just one pot. What’s not to love about that?

7. Soup can keep you cool
It can be easy to forget about soup during the Summer months. But if you do, you’re missing out on the cooling properties of soup.

From my travels I have two vivid memories of soothing Summer soup. You probably won’t be surprised that a trio of Spanish gazpacho or cold soups is on the list. But the second is not so obvious.

I still remember a steaming bowl of noodle soup in a back alley in Bangkok on a typical super sweaty day. I was determined to find and try this soup I’d read so much about even though I thought the conditions weren’t great. I couldn’t believe it when I left the little street stall feeling refreshed from my steaming bowl. I went back every day for the rest of my stay.

green curry of broccoli soup

addictive green curry of broccoli soup
serves 2

While I tend to prefer fresh broccoli, this soup is also great made with frozen broccoli florettes. Just pop the frozen broccoli straight in the pan – it shouldn’t take much longer to cook and will save you the chopping step.

To make this soup in under 10 minutes, boil water in the kettle to speed things along.

When chopping the broccoli, I like to finely slice most of the stems and add them to the pot so I minimise the wastage.

3 – 4 tablespoons green curry paste
1 cup coconut milk
2 heads broccoli, chopped into bight sized trees
2 – 3 tablespoons peanut butter

1. Heat a large saucepan on a high heat. Add a few tablespoons of cream from the top of the coconut milk or some oil. Stir fry the curry paste for 15-30 seconds or until you notice the aroma. Be careful not to burn.

2. Quickly add 2 cups water and the coconut milk. Bring to a simmer.

3. Add broccoli. Bring back to a simmer and cook uncovered for 8-9 minutes or until the broccoli is tender.

4. Remove from the heat. Stir in the peanut butter. Taste and season with a little salt or sugar.

smooth – purée the soup with a stick blender until you have the texture you’re after.

fragrant – serve with a handful or Thai or regular basil leaves scattered over the top.

nut-free – replace the peanut butter with a little sugar and some fish sauce to season.

almond butter – the first times made this soup I used some home made almond butter which was just delicious.

carnivore – simmer some finely sliced chicken breast or thigh fillets along with the broccoli.

other curry paste – while I think green curry works best with broccoli, feel free to use yellow, red or massaman curry pastes.


video version of the recipe


recently on the stonesoup diaries

§ what to do with the last of your christmas ham [+ ham & lentil soup recipe]
§ have you broken the golden rule of food safety?
§ how to make authentic Chinese BBQ pork at home.

stonesoup archives

Apologies for the broken link last week, if you’d like to checkout the new complete Stonesoup archives, they’re at the bottom of the newly updated START HERE page.

Jules x

ps. The Birthday Special $5 trial for the Stonesoup Virtual Cookery school ends soon and won’t be available again until October at the earliest.

Wondering if online classes are worth it?

Here’s what current students are saying about the school…

“Love the videos; cooking works very well in this format (as opposed to something like yoga or a golf swing or learning the violin where someone needs hands-on supervision to make sure they’re doing things right)”
Jim, SVCS student

“What I like most is how Jules tries to make the recipes easy to understand for everybody and the beautiful pictures which make your mouth water. Also it’s nice to be able to take in the lessons at whichever rhythm you’re comfortable with, be it quicker or slower.”
Nathalie, SVCS student

“I like having access to all kinds of information about food and cooking, not just recipes. It’s an ever growing body of work that I can access whenever I like.”
Libby, SVCS student

“I am almost ready to get rid of most of my cook books, as I really only use your recipes now. In fact I tend to scan all other recipes and if there are more than 5 ingredients, or steps just pass it by. I’m looking to simplify my life, and you really have made quite a difference to that – I enjoy preparing dinner now.”
Julie, SVCS student

To get in before the discount ends in less than 38 hours (17th Jan 7pm EST), go to:

Print Friendly

Previous post:

Next post: