This Whole30-friendly Curried Cream of Broccoli Soup is a perfect example of what I call garbage soup. In a nutshell, I find whatever is about to rot in my crisper and I throw it together with some broth to make a soup. I had some old broccoli florets and wilted leeks in the fridge so I decided to make a blitzed cream of broccoli soup. My chef sis told me a long time ago that her secret ingredient in pureed soups is a bit of diced apple so I always toss some in. (Update: I have a quick and easy Instant Pot/pressure cooker version of this recipe here.)
Time to make Curried Cream of Broccoli Soup!
Serves 6
Ingredients:
- 2 tablespoons ghee, butter, coconut oil, avocado oil, etc.
- 4 leeks, white parts only, sliced thinly
- 1 large onion, roughly chopped
- 3 medium shallots, roughly chopped
- 1 tablespoon Indian curry powder
- 1½ pounds broccoli florets (frozen works well, too)
- ¼ medium apple, peeled and diced small
- 4 cups bone broth or organic free-range chicken broth
- Kosher salt
- Freshly ground black pepper
- 1 cup full-fat coconut milk
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Melt the ghee or fat of choice over medium heat in a large soup pot. Add the leeks, onions, shallots, and curry powder, and sauté until softened. When in doubt, toss in lots of alliums – your soup will taste that much better.
Throw in the chopped broccoli and apple and add the chicken broth. Top off with some water if the vegetables aren’t submerged.
Turn the heat up to high to bring the soup to a boil, and then lower to a simmer until the vegetables are soft (~20 minutes). Once the vegetables are soft, season with salt and pepper to taste.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth.
Place the pot back on medium heat and stir in cup of coconut milk until uniform and warmed through.
You can also add some leftover cooked protein to make it complete meal!
Mmmm…mmm…good.
Looking for the Instant Pot version of this soup? Go here!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Curried Cream of Broccoli Soup
4.78 from 9 votes
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings 6 servings
Author Michelle Tam
This soup is a perfect example of what I call garbage soup. I find whatever is about to rot in my fridge and turn it into a delicious, Whole30 supper! Trust me, it tastes way better than it sounds.
Ingredients
- 2 tablespoons ghee butter, coconut oil, avocado oil, etc.
- 4 leeks white parts only, sliced thinly
- 1 large onion roughly chopped
- 3 medium shallots roughly chopped
- 1 tablespoon Indian curry powder
- 1½ pounds broccoli florets frozen works well, too
- ¼ medium apple diced small
- 4 cups bone broth or organic free-range chicken broth
- Kosher salt
- Freshly ground black pepper
- 1 cup full-fat coconut milk
Instructions
Melt the ghee or fat of choice over medium heat in a large soup pot.
Add the leeks, onions, shallots, and curry powder, and sauté until softened. When in doubt, toss in lots of alliums – your soup will taste that much better.
Throw in the chopped broccoli and apple and add the chicken broth. Top off with some water if the vegetables aren’t submerged.
Turn the heat up to high to bring the soup to a boil, and then lower to a simmer until the vegetables are soft (~20 minutes).
Once the vegetables are soft, season with salt and pepper to taste.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Place the pot back on medium heat and stir in cup of coconut milk until uniform and warmed through. Serve!
Notes
- I have a quick and easy Instant Pot/pressure cooker version of this recipe here.
- You can add leftover cooked meat to make this a complete meal!
Nutrition
Calories: 238kcal | Carbohydrates: 22g | Protein: 11g | Fat: 14g | Fiber: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Egg-Free Nut-Free (not including coconut) Quick Meals Recipes Soups Whole30
About Michelle Tam
Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.
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