Spring is struggling to come out of its winter cocoon. Rain, sun, snow has been on rotation for the past week. The once white landscape is showing patches of drenched ground, soon to be bright green grass. It can’t come soon enough.
Now is as good a time as any to make a spring soup. It brings a warm, cozy and comfy feel along with color (hello St. Patricks Day) to a meal. Mildly spicy, this gluten and dairy free Curried Cream of Broccoli Soup will brighten up your table on these grey spring days.
Transforming an everyday veggie into a creamy curried soup makes what would be just a normal side of broccoli – a bit fancy with very little added effort. I’ve made this vegan with vegetable stock, or alternately with chicken bone broth. For store bought veggie stock I recommend this brand. It’s available on shelves anywhere natural whole foods are sold.
For a good base of flavor, saute up these onions and seasonings, which BTW will make your house smell divine.
Those of you who know me and have been to my classes, know how much I love to use an immersion blender. It works like magic on these blended creamy soups and it saves on dirty dishes because you can blend right in the pot.
Serve this curried soup up with cilantro and finely minced red bell pepper for garnish. It goes well with any protein and a green salad.
And about gardening, which is soooo close, has anyone bought seeds yet? I’m thinking I’m a little behind and better get with the program.
Staying cozy until next time,
Curried Cream of Broccoli Soup (serves 6-8)
2 tablespoons coconut oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon curry powder
1/4 teaspoon red pepper flakes, or just a pinch if less heat is desired
2 cups chopped yellow onions
2 cups of peeled small diced potatoes (Yukon or russet)
4 cups Imagine Vegetable No-Chicken Broth (or homemade veggie or chicken stock)
2 teaspoons sea salt
1.5 pounds (approx. 6 cups) of trimmed and roughly chopped broccoli
1/ 13.5 oz can of full fat coconut milk
1/4 cup large flake nutritional yeast
salt and pepper
chopped cilantro for garnish
Melt 2 tablespoons of coconut oil over medium heat in a large soup pot. Add chopped onions, red pepper flakes, ginger, garlic, and curry powder. Saute for 5 minutes until onions are soft.
Add the chopped potatoes, vegetable broth, and sea salt. Bring to a boil, cover and cook 15 minutes. Add the chopped broccoli and cook until its bright green and all veggies are tender, about 10 more minutes.
Remove from stove, add coconut milk, adjust seasonings by adding more salt and pepper and nutritional yeast. Blend with an immersion blender or in a regular blender in batches.
Serve hot with cilantro and minced red bell pepper as a garnish.