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Curried Broccoli and Cilantro Soup
Frozen broccoli makes it immensely easy to throw together this smooth, creamy, no-cream soup. It doesn’t even require thawing before use, and cooking is brief so the broccoli retains its bright color. An immersion blender, if you own one, makes the recipe even simpler, as it can puree the soup directly in the pot. Either frozen broccoli florets or “cuts” (a mix of florets and stalks) will work in this recipe.
4 to 6
Servings
40 minutes
Ingredients
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2
tablespoons salted butter
-
1
large yellow onion, chopped
Directions
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01In a large saucepan over medium, melt the butter. Add the onion, ginger, half the jalapeño, the cilantro stems and ½ teaspoon salt. Cook, stirring occasionally, until the onion is softened and browned, 12 to 15 minutes. Add the curry powder and ½ teaspoon each salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add the broth and bring to a boil over medium-high. Add the broccoli and return to a boil. Remove the pan from the heat and cool for about 5 minutes. Stir in about half of the cilantro leaves.
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January 13, 2023
This is an excellent soup.
This soup is super delicious, easy, fast and any herbs and or spices you want work perfectly. Especially garlic. Add garlic ;)
March 31, 2024
So flexible!
This is a great soup, I had a 10 ounce bag of broccoli so I threw in some steam zucchini that I had as well. Useful my immersion Blender. I liked the heat but needed to cool it off a bit so I added some almond milk. I am going to try some chicken sausage in there and another night We will add some leftover fish.
January 10, 2024
Fresh Broccoli?
I often search for recipes made with frozen vegetables, but this time I have fresh broccoli on hand. Would you please give suggestions on how best to substitute fresh broccoli for the frozen? I'm delighted to now have a recipe using frozen broccoli in my arsenal. Next time I'll use the frozen. Thank you.
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