Vegan Curried Cream Of Broccoli Soup Recipe

About this recipe

A warm and comforting vegan soup made with broccoli, plant-based milk, and a hint of curry. Perfect for a satisfying dinner solution.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 50G Pepper Black Ground BWFO
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 450G Pack'D Organic Broccoli Florets
• 4 Per Pack Albert Bartlett Butter Gold Bakers
• NaN Unsweetened Almond Beverage
• 250Ml Ktc Coconut Oil 250ml
• - Jalpur Curry Powder

Instructions

1. 1. In a large saucepan, melt 1 tablespoon of coconut oil over medium heat. Add 1 cup of chopped onion and 1 clove of minced garlic, and sauté until softened, about 5 minutes.
2. 2. Stir in 3/4 teaspoon of curry powder and a pinch of black pepper, cooking for 1 minute to release the spices' aroma.
3. 3. Add 1 2/3 cups of vegetable broth and 1 cup of water to the saucepan. Bring the mixture to a boil.
4. 4. Add 1 head of broccoli, cut into florets, and 1 medium potato, peeled and diced into 1/2-inch cubes. Return the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the vegetables are tender.
5. 5. Use an immersion blender to puree the soup directly in the pot, or carefully transfer it in batches to a blender and puree until smooth. Return the soup to the pot if needed.
6. 6. Stir in 1 cup of unsweetened plant-based milk (such as almond or oat milk) and heat gently over low heat until warmed through. Do not boil.
7. 7. Taste and adjust seasoning if necessary before serving hot.