Mango, broccoli & ginger soup

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olive magazine

8 ratings

Recipe by olive magazine

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1. Heat the oil in a pan. Add the onion, garlic, ginger, curry paste, the chopped mango and broccoli and cook slowly for 4-5 minutes without colouring, stirring occasionally. Add the stock and simmer until the broccoli is tender but still bright green. Whizz until blended. Stir in the cream and warm through. Top with mango shreds and chilli.

Know-how

Look out for the yellow-skinned Alphonso variety from India, often called the 'king of mangos'

Per serving

233 kcalories, protein 7.9g, carbohydrate 16.1g, fat 15.7 g, saturated fat 5g, fibre 5.7g, salt 0.7 g

Latest comments and suggestions

• Angela Watts

  07 January 2008

  Angela Watts rated this recipe

  

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• elli34567

  06 February 2008

  elli34567 commented on this recipe

  I'm afraid that I can't quite decide if I love this recipe or if my yummy mango should have been eaten by itself!

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• Keilan

  10 March 2008

  Keilan rated and commented on this recipe

  

  5 *'s isn't enough for this soup, it's my ultimate favorite! I have served it to guests numerous times and it's always a hit! Quick & easy and so healthy & tasty! Wonderful!!

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• claire

  01 May 2008

  claire commented on this recipe

  fantastic soup, was unsure how this would turn out but was very pleased with end result.

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• jaxzmusic

  27 July 2008

  jaxzmusic commented on this recipe

  ABSOLUTELY GORGEOUS! Will DEFINITELY be making this again, who'd have thought the mango, brocolli and ginger would go together as well as it did. This has become one of my favourite soups! :D

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• jaxzmusic

  27 July 2008

  jaxzmusic rated this recipe

  

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• curlyrara

  29 October 2008

  curlyrara rated and commented on this recipe

  

  My husband and i love this soup - so flavoursome! Our favourite soup at the moment.

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• moonflower

  10 December 2008

  moonflower rated this recipe

  

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• bexter25

  16 May 2009

  bexter25 rated and commented on this recipe

  

  This was cooked with purple sprouting broccoli and gave the soup a more intense green colour. It was an interesting and unexpected blend of flavours which went down very well.

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• Jasbeet

  24 August 2009

  Jasbeet rated and commented on this recipe

  

  Delicious, I added desicated coconut instead of the cream.

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• Harv

  26 August 2009

  Harv rated and commented on this recipe

  

  This soup has an unexpected, but interesting flavour - I loved it!!

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• Dea

  31 August 2009

  Dea commented on this recipe

  OMG! LOVELY!!!! Try this - it is great. I like to serve it with slices of bread that have been lightly soaked in oil, honey, lemon juice, ginger and red peppers and then grilled in the oven for about 5 minutes.

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Ingredients

• 2 tbsp sunflower oil
• 1 onion , finely chopped
• 1 garlic clove , crushed
• a thumb-sized piece of grated root ginger , grated
• 2 tbsp Thai green curry paste
• 400g broccoli , trimmed and roughly chopped
• 1 small mango peeled and chopped, save a few shreds for the top
• vegetable stock fresh, cube or concentrate, made up to 900ml
• 142ml single cream
• 1 red chilli , halved, shredded

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 2 tbsp sunflower oil
• 1 onion , finely chopped
• 1 garlic clove , crushed
• a thumb-sized piece of grated root ginger , grated
• 2 tbsp Thai green curry paste
• 400g broccoli , trimmed and roughly chopped
• 1 small mango peeled and chopped, save a few shreds for the top
• vegetable stock fresh, cube or concentrate, made up to 900ml
• 142ml single cream
• 1 red chilli , halved, shredded

Per serving

233 kcalories, protein 7.9g, carbohydrate 16.1g, fat 15.7 g, saturated fat 5g, fibre 5.7g, salt 0.7 g

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