Curried Broccoli Soup

Yield: Serves 4-5

When the weather outside is less than pleasant, rest assured knowing that you can get home and make a delicious pot of soup to warm you up in no-time. This soup features roasted broccoli that helps to add some depthness beyond the heat of the Thai curry paste. Cauliflower would work well in this application too!

Ingredients

1 head broccoli, stem trimmed and florets halved

3 Tbs (45 mL) canola oil

1 yellow onion, halved and thinly sliced

2 cloves garlic, minced

1 Tbs (15 mL) Thai red curry paste

2½ cups (600 mL) coconut milk

6 cups (1.5 L) vegetable broth

1 Tbs (15 mL) fish sauce

1 Tbs (15 mL) honey

½ tsp (2.5 mL) lime juice

1 5 cm piece lemongrass

2 red potatoes, 1 cm cubed

2 large carrots, halved and 1 cm sliced

8 white mushrooms, halved

To taste salt and pepper

½ cup fresh whole basil leaves

Preparation

  1. Preheat oven to 400º F.
  2. Place chopped broccoli in a large baking dish, drizzle with 2 Tbs (30 mL) oil, and season liberally with salt and pepper. Let roast in oven until broccoli is well-caramelized, about 16-18 minutes. Remove from oven and allow to cool slightly before combining with soup.
  3. Heat 1 Tbs (15 mL) oil in a large pot on medium-high heat, add onions and garlic and cook until softened and starting to turn slightly golden, approximately 8-10 minutes.
  4. Reduce to medium heat, add curry paste and cook until fragrant, about a minute or two. Place the next 6 ingredients in the pot and once simmering, cover and allow to cook for 20 minutes.
  5. Remove lemongrass from broth and add vegetables. Let cook under vegetables are fork-tender, about 10 minutes.
  6. Season to taste with salt and pepper. Add caramelized broccoli and fresh basil leaves to the pot, and stir gently to combine. Ladle out into bowls.
https://culinairemagazine.ca/curried-broccoli-soup/

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