The soup came to be on a day where I was uninspired for dinner and was rattling off a list of random food for the toddler to choose from. I threw out broccoli soup on a list that included peanut butter sandwich, macaroni and cheese and spaghetti and he picked broccoli soup. I figured I better follow through. Luckily, I had some frozen broccoli on hand. I threw it in a pot with some water and looked in the cupboard for some seasoning inspiration and settled on curry, primarily because my curry hating husband wouldn’t be home. Blended everything together and viola! Delicious! And the easiest vegan broccoli soup you ever did see.
Vegan Curried Broccoli Soup
1 pound broccoli (fresh or frozen, peeled stems are fine to include)
2 – 2.5 cups water or vegetable stock
1 teaspoon salt
3/4 – 1 teaspoon curry powder (or more. As per usual, season to taste)
- Put all ingredients in a soup pot and bring to a boil.
- Reduce heat and simmer for 2-3 minutes (frozen) or 4-6 minutes (fresh). Stems should be soft.
- Using an immersion blend, puree soup completely and simmer for an additional few minutes to thicken slightly. (Or carefully puree in batches using a food processor or blender and return to pot to simmer.)
- Taste and adjust seasonings. Enjoy!