Curried Cream of Broccoli Soup

IMG_1467While I enjoy soup all year round, it’s especially satisfying on a cold, winter day.  Yesterday while I had Chicken Marbella in the oven (it really is our favorite chicken recipe), I made beef broth and poured it into pint size mason jars.  I love using NomNomPaleo’s pressure cooker method for quick, rich broth.

After refrigerating the beef broth overnight, I popped out the layer of fat that forms on top, kept out 3 pint sized jars and put the rest in the freezer.  I planned to use 1 jar for bone broth to sip in the morning with breakfast and 2 to use for soup.  Bone broth is the new “coffee”!  I also had some leftover coconut milk in the fridge so I was looking for a creamy soup recipe and decided to try NomNomPaleo’s Curried Cream of Broccoli soup.  It’s in her cookbook, but also on nomnompaleo.com.  It’s creamy and delicious and the curry does not overwhelm.  Leftovers are perfect to warm up for lunch or breakfast.

Curried Cream of Broccoli Soup

  • 1½ pounds broccoli, trimmed and cut into similar sized pieces
  • 4 leeks, cleaned, trimmed and thinly sliced
  • 1 large yellow onion, roughly chopped
  • 3 medium shallots, roughly chopped
  • ¼ medium apple, diced (I used a whole small apple)
  • 2 tablespoons coconut oil
  • 1 quart organic chicken broth or bone broth (I used beef broth)
  • 1 tablespoon curry powder
  • Kosher salt
  • Freshly-ground black pepper
  • 1 cup full fat canned coconut milk
  1. In a large stock pot, melt the coconut oil and saute the leeks, onion and shallots until soft, about 10 minutes.
  2. Add the broccoli, apple and broth.  Add a little water if vegetables aren’t covered.
  3. Use high heat to bring to a boil.
  4. Reduce heat to simmer and cook for 20-30 minutes until vegetables are soft.
  5. Add the curry powder, salt and pepper.
  6. Turn off the stove and let the soup cool slightly.
  7. Ladle about half the ingredients into a blender (I love my Breville) and puree until smooth.  Transfer to a large bowl and repeat until all the soup is blended.  (You can also use an immersion blender or food processor, but I like the blender best.)
  8. Rinse out the soup pot to remove leftover veggies and return the pureed soup to the pot.
  9. Add the coconut milk and heat back to a boil.
  10. Ladle into bowls and eat!

I am grateful each day for wellness, happiness and the opportunity to share with you.