Creamy curried broccoli soup
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A swirl of sour cream is the perfect finishing touch and balances the subtle curry flavour in this vegetable soup.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Curry powder
3 tsp
Vegetable stock
4 cup(s), (1L)
Sebago potato
1 large, (peeled, cut into 3cm cubes)
Broccoli
500 g, coarsely chopped
Extra light sour cream
⅓ cup(s), (80g)
Instructions
1
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the curry powder and cook, stirring, for 30 seconds or until fragrant.
2
Add the stock and potato and bring to the boil. Reduce heat, cover and simmer for 10 minutes. Add the broccoli and cook for 6–7 minutes or until vegetables are tender.
3
Using a stick blender or food processor, puree the soup until smooth. Return soup to the pan and stir over low heat until heated through. Serve soup topped with sour cream and seasoned with salt and freshly ground black pepper.
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