Curried Broccoli Soup
Warm up with a bowl of velvety curried broccoli soup, a flavorful fusion of creamy coconut milk, tender broccoli, and aromatic spices. This vibrant soup is delicately seasoned with curry powder and cumin, creating a fragrant base that perfectly complements the earthy sweetness of broccoli. A splash of fresh lemon juice brightens the dish, while a garnish of cilantro adds a fresh, herbaceous touch. Ready in just 40 minutes, this one-pot recipe is perfect for weeknight dinners or meal prep. Whether you’re seeking a cozy vegan option or a low-carb, dairy-free delight, this soup delivers on both taste and nutrition. Serve it as a light entrée or pair it with crusty bread for a satisfying meal that’s sure to impress!
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Recipe Information
Ingredients
- 500 g broccoli florets
- 2 tbsp butter
- 1 medium yellow onion
- 3 garlic cloves
- 2 tsp curry powder
- 1 tsp ground cumin
- 4 cups vegetable stock
- 1 can coconut milk
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp cilantro
- 1 tbsp lemon juice
Instructions
Wash the broccoli florets thoroughly under running water and set them aside to drain.
Dice the yellow onion and mince the garlic cloves.
In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
Add the minced garlic, curry powder, and ground cumin to the pot. Stir and cook for 1–2 minutes until the spices are fragrant.
Add the broccoli florets to the pot and stir to coat them in the spice mixture.
Pour in the vegetable stock and bring the soup to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes or until the broccoli is tender.
Using an immersion blender, puree the soup until smooth. Alternatively, blend it in batches using a countertop blender, then return it to the pot.
Stir in the coconut milk, salt, and black pepper, and cook for an additional 5 minutes on low heat to let the flavors meld.
Add the lemon juice and adjust the seasoning as needed. If the soup is too thick, thin it out with a splash of vegetable stock or water.
Remove the soup from heat and ladle it into serving bowls. Garnish with chopped cilantro and serve warm. Optionally, add a swirl of extra coconut milk for presentation.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 5146 mg | 224% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 53.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 464 mg | 36% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2352 mg | 50% | |
*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.
