Curried Cream of Broccoli Soup
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.
Servings: 6 servings
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!
Nutrition
Calories: 238kcal | Carbohydrates: 22g | Protein: 11g | Fat: 14g | Fiber: 5g