Curried Broccoli and Leek Soup
Cozy up with a hearty bowl of Curried Broccoli and Leek Soup, a flavorful and nourishing recipe that’s perfect for chilly days or when you need a wholesome, plant-based meal. This vibrant soup combines the earthy sweetness of tender leeks and broccoli with warming spices like curry powder, cumin, and coriander, creating a fragrant and satisfying dish. Coconut milk adds a creamy richness, while a splash of lemon juice brightens the flavors. Quick to prepare in just 45 minutes, this gluten-free and dairy-free soup is a nutritious option for weeknight dinners. Serve it with crusty bread for dipping and a sprinkle of fresh parsley for a touch of color and freshness. A true comfort food classic with a modern, spicy twist!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 medium (white and light green parts only) Leeks
- 2 heads (about 500g each, including stems) Broccoli
- 3 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1.5 teaspoons Curry powder
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 4 slices (optional, for serving) Crusty bread
Instructions
Prepare the ingredients: Slice the leeks into thin rings, rinse them thoroughly to remove any dirt, and drain well. Cut the broccoli into small florets and peel and chop the stems. Mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the leeks and a pinch of salt. Sauté for 5-7 minutes until the leeks become tender and slightly golden.
Stir in the garlic, ground cumin, ground coriander, and curry powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the broccoli florets and stems to the pot and pour in the vegetable broth. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the broccoli is very tender.
Remove the pot from the heat and let the soup cool for a few minutes. Use an immersion blender or transfer the soup in batches to a stand blender to puree until smooth.
Return the soup to the pot and stir in the coconut milk, then reheat gently over low heat. Season with salt, black pepper, and lemon juice to taste.
Serve the soup hot, garnished with fresh parsley and accompanied by crusty bread, if desired.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2021 mg | 88% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 16.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1558 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
