Tuesday, May 13, 2014

Curried Creamy Broccoli Soup

Next time you hear that I'm making a trip to Costco please remind me about the three pound bag of broccoli that I bought, ok? It seemed like such a good idea at the time. It was a bag of broccoli crowns, all cut and cleaned and ready to cook. So, there's just the two of us here and that's a lot of fresh produce to use. After a couple of days of using it in various side dishes I knew I needed to use the majority of it in something soon or it was gonna go south on me and then I'd be sad. I have been making several pureed soups lately so I searched around online for broccoli soup and didn't find exactly what I wanted. However, I was able to get some ideas and was able to use ingredients that I had on hand to make this really good soup. So, all is well.

1 and 1/2 pounds of broccoli tops (cut in uniform size)
1 bag defrosted and drained frozen leeks (from Trader Joe's)or you could use 3 fresh (cut up) but I hate cleaning them
1 large onion, diced
1 shallot sliced
1 quart low sodium chicken broth
1 cup unsweetened coconut milk
1/4 apple diced
2 T coconut oil
1 T curry powder
salt and pepper to taste

Heat coconut oil in large soup pot. Sauté onions, shallots and leeks for 5 minutes or so--add curry powder and some salt and pepper and stir well. Throw in the broccoli and the apple and stir around. Add the chicken broth. You want to pretty much cover the broccoli so you can add water to do that. Bring to a boil and then cover and simmer for 30 minutes. Turn heat off and let soup cool a bit and then use your immersion blender that I told you to buy and puree all the veggies. When the soup is all well blended, add a cup of coconut milk and stir in and bring back to a boil. Now, you need to taste for salt and pepper cause you're going to want some.

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