Description
A vibrant and creamy soup featuring broccoli, cauliflower, coconut milk, and a hint of curry, puréed to a smooth, glowing finish.
Ingredients
1 tablespoon olive oil
1/2 cup chopped onions
1 teaspoon minced garlic, (1 large or 2 small cloves)
1 tablespoon chopped fresh cilantro stems
1/2 teaspoon ground turmeric
1 teaspoon mild curry powder
1 13 to 14 ounce can coconut milk, (well-shaken (about 2 cups; use light if you prefer))
4 cups vegetable or chicken stock, (homemade or low sodium)
16–20 ounces mix of broccoli and cauliflower florets, (plus diced stems (about 1 small head each))
3 tablespoons whole grain or coarse country style mustard
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh dill
1 lemon, (sliced in half)
Kosher salt and freshly ground pepper
Instructions
Step 1: Heat olive oil in a 4 to 5 quart Dutch oven or stockpot over medium heat. Add the onions and cook for about 5 minutes, until softened.
Step 2: Stir in the garlic and cilantro stems until fragrant. Sprinkle in the turmeric and curry powder, mixing until everything is coated. Add a splash of stock and stir to dissolve the spices.
Step 3: Pour in the rest of the stock, the coconut milk, the broccoli and cauliflower, and 1 teaspoon of salt. Increase heat to high and bring the soup just to a boil.
Step 4: Reduce the heat to medium-low to maintain a gentle simmer. Partially cover and cook for 15 to 20 minutes, until the vegetables are tender but the broccoli is still bright green. Turn the heat to low.
Step 5: Carefully transfer the soup to a blender. Add the mustard, cilantro leaves, dill, a large pinch of salt, and a grind of pepper. Purée until completely smooth. (Work in batches if necessary, adding the mustard and herbs to the first batch).
Step 6: Return the puréed soup to the pot. Add a squeeze of lemon juice and a pinch of salt, then taste. Continue adding lemon juice and salt until seasoned to your liking. Serve with a final grind of black pepper.
Notes
To keep the soup vibrant, do not overcook the broccoli; it should be bright green, not olive drab.
When blending, you may need to process the soup in batches.
The recipe author finds that about 2 tablespoons of lemon juice and an additional 1/2 teaspoon of salt is a good amount for final seasoning.
You can use light coconut milk if you prefer a less rich soup.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion