Cream of Broccoli Soup

Name: Cream of Broccoli Soup
Yield: 4 (1 cup each)
Cuisine: American
Ingredients: 2 Tbsp vegetable oil; 1 sweet onion, chopped (i use 1/4 of the onion); 2 clove garlic, minced; 1/2 tsp curry powder; 1/4 tsp each salt and black pepper; 6 c chopped broccoli (florets and peeled stems); 1 large potato, peeled and cubed; 2 to 2 1/2 c vegetable or chicken stock, low sodium; 1 c water; I SOME TIMES, ADD THE FOLLOWING, (ALL OPTIONAL):; 1 carrot, chopped; 2 stalk(s) celery, chopped; 1/2 inch ginger; 1/2 stick butter, (1/4 cup); 1/2 c milk; 1 small zucchini, chopped

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By Cheryl Green
@SpicyMelon

"Creamed" soups, made without any cream or milk, are one of the easiest dishes to prepare. Adding a potato along with the vegetable of your choice adds the requisite creaminess that cream would otherwise provide. Consider this a master recipe and substitute cauliflower, squash, zucchini or another vegetable of your choice, for the broccoli. Adjust seasonings to your taste.
This recipe is from Mindfull Cookbook by Carol Greenwood, Daphna Rabinovitch, & Joanna Gryfe.
Hold yourself responsible for a higher standard than anyone else expects of you. by Henry Ward Beecher

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

4 (1 cup each)

Method:

Stove Top

Ingredients

Add to Grocery List

2 Tbsp

vegetable oil
1

sweet onion, chopped (i use 1/4 of the onion)
2 clove

garlic, minced
1/2 tsp

curry powder
1/4 tsp

each salt and black pepper
6 c

chopped broccoli (florets and peeled stems)
1 large

potato, peeled and cubed
2 to 2 1/2 c

vegetable or chicken stock, low sodium
1 c

water
I SOME TIMES, ADD THE FOLLOWING, (ALL OPTIONAL):
1

carrot, chopped
2 stalk(s)

celery, chopped
1/2

inch ginger
1/2 stick

butter, (1/4 cup)
1/2 c

milk
1 small

zucchini, chopped

How to Make Cream of Broccoli Soup

Step-by-Step

Heat oil (or butter, if using), in a heavy soup pot over medium heat. Add onion, garlic, (and carrot, celery, ginger, zucchini, if using); cook, stirring, until softened, 5 to 10 minutes.
Stir in curry powder, salt and pepper.
Stir in broccoli and potato, stirring until well coated.
Pour in stock and water. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.
Remove soup from heat and let it cool a few minutes.
In batches, transfer soup to a blender or food processor; puree until smooth. (You will have to transfer to a large bowl after it is pureed.)
Return soup to pan on medium heat; add milk if using; stir to heat throughout. (Add more broth or water, if needed.) Serve.

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