Curried Broccoli And Leek Soup Recipes

CURRIED BROCCOLI AND LEEK SOUP

Steps:

• In a large pan or saucepan cook the leek, onion, garlic and curry powder in half a cup of the chicken stock for about 5 minutes.
• Add the broccoli and the remaining chicken stock.
• Simmer for about 15 minutes.
• Allow to cool and then blend in a food processor until smooth.
• Stir in the evaporated milk.
• Reheat but do not boil.

BROCCOLI LEEK CHEESE SOUP

Steps:

• Wash broccoli and cut crosswise into 1/2″ wide stalks then cut crosswise into 1″ pieces. Wash leek and cut in half; cut crosswise into 1″ pieces.
• Place broccoli and leek into a large skillet. Add one inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain.
• In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly.
• Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
• Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder.
• Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
• 10 to 12 servings, about one cup each.

CURRIED BROCCOLI SOUP

Steps:

• In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes).
• Add flour, curry powder, and cumin, and cook for about a minute, again stirring.
• Whisk in chicken broth and water. Bring to a boil, whisking until smooth.
• Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes.
• Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth.
• Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.

CURRIED CREAM OF BROCCOLI SOUP

Steps:

• Cook onion in butter over moderate heat, stirring, for 4 minutes.
• Add broccoli, stock and curry and season to taste.
• Simmer mixture, covered, for 30 minutes.
• Puree mixture in processor in batches, transferring it to a saucepan.
• Add cream and heat over low heat.
• Garnish with croutons or scallions.

BROCCOLI LEEK SOUP

Steps:

• 1. In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly.
• 2. Add the broccoli and garlic. Saute for another 4 minutes, stirring constantly.
• 3. Add the vegetable broth and water. Liquid should just barely cover all the vegetables.
• 4. Heat to boil, then reduce heat to low, cover and simmer for about 15 minutes. Broccoli should be tender.
• 5. Remove from heat and let cool slightly.
• 6. In batches, transfer to a food processor, and blend until smooth, then transfer to a large bowl. For each batch, add a little coconut milk during blending. Don't transfer/blend all of the broth or the soup may be too runny. You can always add broth in the end if you need more liquid. Otherwise, discard any unused liquid.
• 7. Once all veggies are blended, add the salt and peppers, and stir to combine.
• 8. At this point, you can either transfer back to the pot, reheat and serve. Or you can store in an airtight container (once cooled) and refrigerate for up to 5 days. Enjoy!