This Whole30-friendly Curried Cream of Broccoli 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 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. (Update: I have a quick and easy Instant Pot/pressure cooker version of this recipe here.)
Time to make Curried Cream of Broccoli Soup!
Serves 6
Ingredients:
- 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, peeled and diced small
- 4 cups bone broth or organic free-range chicken broth
- Kosher salt
- Freshly ground black pepper
- 1 cup full-fat coconut milk
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Melt the ghee or fat of choice over medium heat in a large soup pot. Add 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 simmer until the vegetables are soft (~20 minutes). Once the vegetables are soft, 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.
You can also add some leftover cooked protein to make it complete meal!
Mmmm…mmm…good.
Looking for the Instant Pot version of this soup? Go here!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Curried Cream of Broccoli Soup
Ingredients
- 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
Instructions
- Melt the ghee or fat of choice over medium heat in a large soup pot.
- Add 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 simmer until the vegetables are soft (~20 minutes).
- Once the vegetables are soft, 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!
Notes
- 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!
Kelly says
I love this recipe! I always double it & put it in big jars to refrigerate & freeze. Just curious what a serving size is? I see the nutrition info but not for a specific amount. Thank you 😊
Michelle Tam says
Thank you! The nutrition info is based on 1/6th of the recipe (the recipe should serve 6 people).