A little curry paste adds just enough spice and depth and crispy shallots scattered on top bring a delightful crunch. Cook, relax and enjoy!

What You’ll Need:
⅔ cup israeli couscous
1 shallot
1 lb broccoli crown
1 oz fresh cilantro
2 Tbsp green curry paste
1 (13.5-ounce) can lite coconut milk
2 oz baby spinach
coarse salt
freshly ground black pepper
neutral oil such as vegetable or safflower

Equipment:
1 medium pot
1 large pot
strainer
small saucepan
blender, food processor or immersion blender

Recipe Steps:

1. Cook Couscous:
   Bring a medium pot of salted water to a boil. Add couscous to the water and cook until al dente, about 7 minutes. Drain. Peel shallot then slice thinly into rings. Roughly chop broccoli. Remove thicker cilantro stems.

2. Start Soup:
   Place curry paste in a medium saucepan over medium heat and cook, stirring, until fragrant, about 1 minute. Add coconut milk and 3 cups water; season with salt and pepper to taste. Bring to a boil.

3. Add Broccoli:
   Add broccoli, reduce to a simmer, cover and cook until broccoli is tender, about 10 minutes.

4. Brown Shallots:
   Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Separate shallot into individual rings and cook until brown and crisp, about 3 minutes. Transfer to a paper towel to drain.

5. Blend:
   Remove soup from heat and add spinach and all but a small handful of cilantro. Transfer to a blender or food processor or use an immersion blender and blend the soup until smooth. Season well with salt.

6. Serve:
   Reheat if necessary then divide among bowls and top with couscous, shallots and remaining cilantro. Enjoy!