Curried Cream of Broccoli Soup for the week
- Yield 6 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Curried Cream of Broccoli Soup for the week sits in the Soups section of Regbie. The card serves 6 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons ghee, butter, coconut oil, avocado oil, etc.
- 4 leeks, white parts only, sliced thinly
- 1 large onion, roughly chopped
- 3 medium shallots, roughly chopped
- 1 tablespoon Indian curry powder
- 1½ pounds broccoli florets, frozen works well, too
- ¼ medium apple, diced small
- 4 cups bone broth or organic free-range chicken broth
- Kosher salt
- Freshly ground black pepper
- 1 cup full-fat coconut milk
Method
Melt the ghee or fat of choice over a medium burner in a large soup pot.
Tip in the leeks, onions, shallots, and curry powder, and sauté until softened. When in doubt, toss in lots of alliums – your soup will taste that much better.
Throw in the chopped broccoli and apple and add the chicken broth. Top off with some water if the vegetables aren’t submerged.
Turn the heat up to high to bring the soup to a boil, and then lower to a gently bubble until the vegetables are soft (~20 minutes).
Once the vegetables are soft, season with salt and pepper to taste.
Lift the pot from the heat and use an immersion blender to blend the soup until smooth. Set the pot back on a medium burner and mix in cup of coconut milk until uniform and warmed through. Plate
Kitchen notes
- The cook have a quick and straightforward Instant Pot/pressure cooker version of this recipe here.
- You can add leftover cooked meat to make this a complete meal!
