Green Curry Broccoli & Kale Soup with Crispy Chickpeas, Maitake Mushrooms and Shallots

SERVES: 4. PREP TIME: 15 MINUTES COOK TIME: 30 minutes

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INGREDIENTS

CRISPY SHALLOTS

  • 1/2 cup vegetable oil

  • 2 large shallots, peeled and sliced lengthwise

  • Salt

CRISPY CHICKPEAS

  • 1 (15 ounce) can chickpeas, rinsed and patted dry with a towel

  • 1 1/2 tablespoon vegetable oil

  • 1 teaspoon turmeric

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon salt

  • black pepper

  • zest of 1/2 a lime plus the juice

SEARED MIATAKE MUSHROOMS

  • 1/2 lb Maitake mushrooms torn to bit size

  • reserved shallot oil

  • s & P

SOUP

  • 4 ounces store-bought green curry paste

  • 1 (13.5-ounce) can coconut milk

  • 2 cups water

  • Sea salt and cracked black pepper

  • 1 pound broccoli florets, chopped

  • 2 cups kale leaves, removed from stem, plus more chopped to serve

  • 1 table spoon coriander

  • 2 scallions, shredded

INSTRUCTIONS

INSTRUCTIONS-CRISPY SHALLOTS

Put 1/2 vegetable oil in a medium pan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 8 minutes (turn down heat if they seem to be darkening too quickly), until they gradually become brown. Remove with slotted spoon onto paper towels, salt lightly. Set aside. Save oil in pan

INSTRUCTIONS- CRISPY CHICKPEAS

In medium bowl mix together turmeric, chili, salt & pepper. In a medium sized deep pan add the vegetable oil place over medium high heat. Add chickpeas carefully, cooking for about 5 minutes until golden brown. The chickpeas will make a popping sound. Remove with slotted spoon onto a paper towel. Let cool for a minute and add to the spice mix bowl. Toss to coat. Add zest and lime juice. Adjust seasoning if needed, set aside.

INSTRUCTIONS- SEARED MIATAKE MUSHROOMS

Add the reserved shallot oil to a medium pan to coat the bottom. Heat over medium high heat. Add mushrooms. Cook 5 minutes per side. Remove from heat. Add s & p.

INSTRUCTIONS- SOUP

Place the curry paste in a large saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the water, coconut milk, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the kale leaves and the coriander.

Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra chopped kale, chickpeas, shallots, and mushrooms.

Brent Pennington