Curried Cream of Broccoli Soup
Yield 6 servings
This soup is a perfect example of what I call garbage soup. I find whatever is about to rot in my fridge and turn it into a delicious, Whole30 supper! Trust me, it tastes way better than it sounds.
- 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
- 1½ pounds broccoli florets (frozen works well, too)
- ¼ medium apple, diced small
- 4 cups bone broth or organic free-range chicken broth
- 1 tablespoon Indian curry powder
- Kosher salt
- Freshly ground black pepper
- 1 cup full-fat coconut milk
- Melt the ghee or fat of choice 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 the curry powder and season with salt and pepper to taste.
- Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Place the pot back on medium heat and stir in cup of coconut milk until uniform and warmed through. Serve!
- I have a quick and easy Instant Pot/pressure cooker version of this recipe here.
- You can add leftover cooked meat to make this a complete meal!
Cuisine Whole30, Paleo, Primal, Gluten-free, Indian
Recipe by Nom Nom Paleo® at http://nomnompaleo.com/post/2345953636/curried-cream-of-broccoli-soup