Curried Cream of Broccoli Soup

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Tonight’s soup is a perfect example of what I call garbage soup. In a nutshell, I find whatever is about to rot in my crisper and I throw it together with some boxed broth to make a soup.  I had some old broccoli florets and wilted leeks in the fridge so I decided to make a blitzed cream of broccoli soup. My chef sis told me a long time ago that her secret ingredient in pureed soups is a bit of diced apple so I always toss some in.

Here’s what I assembled:

  • 1.5 pounds of trimmed and roughly chopped broccoli (frozen works well, too)
  • 4 leeks, white parts only, sliced thinly
  • 1 large onion, roughly chopped
  • ¼ apple, diced small
  • 3 medium shallots, roughly chopped
  • 1 quart of organic free-range chicken broth
  • 1 cup of coconut milk
  • 1 heaping teaspoon of curry powder
  • 2 tablespoons of butter
  • Kosher salt
  • Freshly ground black pepper

Here’s how I made it:

Melt 2 tablespoons of butter over medium heat in a large soup pot.

Add the leeks, onions, and shallots 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 simmer until the vegetables are soft (~20 minutes).

Once the vegetables are soft, add a heaping teaspoon of curry powder and season with salt and pepper to taste.

I let the soup cool slightly and then I dumped it into my Vitamix and blitzed everything until it was smooth.  I returned the soup to the soup pot, added a cup of coconut milk, and brought the soup back to a boil.

Mmmm…mmm…good. 


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