Curried Cream of Broccoli Soup
Transform your weeknight dinner with this velvety Curried Cream of Broccoli Soup, a savory blend of wholesome ingredients and aromatic spices. Perfectly balanced with the earthiness of broccoli, the creamy richness of coconut milk, and the warming flavors of curry powder and cumin, this soup is a comforting dish that satisfies both the palate and the soul. Ready in just 45 minutes, it’s an effortless recipe that features nutrient-packed ingredients like fresh broccoli florets and hearty potatoes, gently simmered in a flavorful vegetable broth before being puréed to silky perfection. Garnish with fresh parsley for a pop of color and freshness, and serve this dairy-free, vegan-friendly delight as a light meal or an elegant starter. Perfect for cozy nights, meal prepping, or impressing your dinner guests, this soup is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 medium (peeled and diced) potato
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1.5 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the curry powder and ground cumin, stirring constantly for 1 minute to toast the spices.
Add the broccoli florets, diced potato, vegetable broth, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the broccoli and potato are tender.
Turn off the heat and let the soup cool slightly for 5 minutes.
Using an immersion blender or working in batches with a countertop blender, carefully blend the soup until smooth.
Return the soup to the pot, stir in the coconut milk, and reheat on low for 2-3 minutes. Adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 6025 mg | 262% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 42.3 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2775 mg | 59% | |
*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.
