Curried Vegan Cream of Broccoli Soup
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 teaspoon curry powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric
- ½ teaspoon chilli powder optional
- 2 heads broccoli, roughly chopped include stalk, cutting off the bottom inch and dry bumpy bits
- 400 g can lite coconut milk
- 2 cups of water (440 g) or low-sodium stock (if using stock, halve salt below)
- ½ cup red lentils, split peas or medium potato (optional for a thicker soup)
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
Instructions
- Heat olive oil in large saucepan.
- Add onion and garlic. Cook over medium heat for 2 minutes.
- Add spices and cook for another 2 minutes.
- Then add broccoli, coconut milk, water, red lentils (if using), salt and pepper.
- Bring to the boil and then lower heat. Simmer for approximately 20 minutes, until lentils soft.
- Once lentils soft, purée soup with blender, food processor or stick blender, until smooth.
- Adjust salt and pepper, to taste.
- Serve as is, or top with plain steamed broccoli, fresh coriander or crispy chickpea croutons. Enjoy!
Notes
Reheating
Once refrigerated this soup will thicken substantially, especially if you added the lentils or split peas. Mix through a little water before reheating to achieve the desired consistency.
Once refrigerated this soup will thicken substantially, especially if you added the lentils or split peas. Mix through a little water before reheating to achieve the desired consistency.