Go Back
Print
Curried Cream of Broccoli Soup | © UrbanCottageLife.com

Curried Cream of Broccoli Soup

You know that I'm sure to have tweaked any recipe I've been making for 35 years, yet the version I make today from memory is surprisingly true to the original version in Jane Brody's Good Food Book. That's the sign of a true classic recipe! While the ingredient list is almost the same as the original, the directions are in my own words.
Category Soup
Keyword broccoli soup, curried cream of broccoli soup
Servings 4 to 6
Author © Marlene Cornelis/UrbanCottageLife.com 2011–2021

Ingredients

  • 1 tbsp olive or grapeseed oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp curry powder
  • 1/4 to 1/2 tsp freshly ground black pepper, depending on your preference
  • 1 large baking or Yukon Gold potato, cut into small cubes
  • 1 bunch broccoli (about a pound, although I never weigh mine)
  • 2 cups chicken or vegetable stock
  • 1 cup water
  • pinch or two of salt, to suit your taste
  • 1 cup milk (I normally use 2 percent dairy milk; if you wish to use almond milk, make sure it's not sweetened or flavoured)

How To Make This Recipe

  1. Start by prepping all the vegetables: onion, garlic, potatoes and broccoli. Cut off the broccoli florets, then peel the stalks and cut those into slices (nothing goes to waste here!).

  2. Heat the oil over medium high heat in a Dutch oven, then add the onion and garlic. Cook, stirring from time to time, until translucent. Stir in the curry powder and pepper, and cook for a few minutes to develop the curry flavour. Tumble in the potato cubes, give them a good stir and then add the broccoli. Pour in the stock and water and mix everything together well.

  3. Cover the pot, bring to a boil and then turn the heat to low. Simmer for about 20 minutes, at which point the broccoli and potatoes should be soft. Now's the time to whip out your trusty immersion blender and process the soup until it's velvety smooth. Taste, and add salt if needed, and more pepper if you'd like more heat. Stir in the milk to up the lusciousness factor and serve.