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Thai Green Curry Soup


  • Serves 4

    1 red onion
  • 2 garlic cloves
  • 250g frozen spinach
  • 250g frozen peas
  • 2 tbsp thai green curry paste
  • 1 tin coconut milk
  • 400ml water
  • 200g Unflavoured & Unsweetened Huel Powder


  • Finely chop the onion and fry in a large saucepan.
  • Once soft, add the crushed garlic and fry for a further minute or 2 until golden.
  • Add the peas, spinach, thai green curry paste, coconut milk and water and bring to a gentle simmer for about 5 minutes until cooked.
  • Using a hand blender, blend until smooth and season with salt and pepper to taste.

    Nutrition (per portion)

    kcal 321
    g %TE
    % fat 20 55
    % protein 14 17
    % carbs 20 25
    of which sugars 5 6

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