Monday, May 26, 2014

Vegan Curried Broccoli Soup

I hope everyone is enjoying their holiday weekend. I've had some excellent meals—Park's BBQ (my fave Korean BBQ joint), Hungry Cat (killer fresh seafood), and last night we dined at Night + Market (super spicy amazing Thai). It wouldn't be a holiday without excellent eating, right?

After I returned from Italy, I made this soup as part of my post-trip detox. I shared photos on FaceBook and received many recipe requests. 

So... here it is!

My Vegan Curried Broccoli Soup. It's a nice variation on traditional broccoli soup, which is usually loaded with cream and often topped with cheese. This healthier version gets its creaminess from potatoes (a very traditional Indian ingredient). The Indian spices and flavors like ginger make sure this soup packs a big bunch.

Did you know that many of the spices in curry are super good for you? In fact, I might have a turmeric addiction. I eat it every single day, adding it to scrambled eggs for breakfast and other dishes throughout the day. 

So without further ado... here you go!

Vegan Curried Broccoli Soup
Serves 4 to 6 people
Cooking time: about 30 minutes
Vegan; gluten-free

2 bunches of broccoli
1 yellow onion, chopped
2 garlic cloves, peeled and chopped
1 tablespoon fresh ginger, peeled and chopped
4 cups vegetable stock
1 russet potato, peeled and chopped
2 tablespoons extra virgin olive oil
2 tablespoons curry powder
salt and freshly ground pepper
pinch of chili flakes (optional)
chopped cilantro for garnishing (optional)

Directions1. Remove the tough lower stalks from the broccoli. Roughly chop the florets and stalks. 

2. Heat the olive oil over medium heat. Add the onions and saute until beginning to soften, about five minutes. Add the garlic, ginger, chili flakes (optional), and curry powder. Stir to combine and cook for another two minutes.

3. Add the stock and potato and bring to a boil. Reduce the heat to simmer, cover, and cook for about fifteen to twenty minutes, or until the potato and broccoli are tender. Puree in a blender or with an immersion blender until smooth. 

4. To serve, drizzle with good olive oil and top with cilantro. Enjoy!

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