Cream of Broccoli Soup
By
Cheryl Green
@SpicyMelon
8
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
Ingredients
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2 Tbspvegetable oil
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1sweet onion, chopped (i use 1/4 of the onion)
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2 clovegarlic, minced
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1/2 tspcurry powder
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1/4 tspeach salt and black pepper
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6 cchopped broccoli (florets and peeled stems)
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1 largepotato, peeled and cubed
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2 to 2 1/2 cvegetable or chicken stock, low sodium
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1 cwater
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I SOME TIMES, ADD THE FOLLOWING, (ALL OPTIONAL):
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1carrot, chopped
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2 stalk(s)celery, chopped
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1/2inch ginger
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1/2 stickbutter, (1/4 cup)
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1/2 cmilk
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1 smallzucchini, chopped
How to Make Cream of Broccoli Soup
- 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.