Creamy curried broccoli soup
A swirl of sour cream is the perfect finishing touch and balances the subtle curry flavour in this vegetable soup.
1 medium, finely chopped
4 cup(s), (1L)
1 large, (peeled, cut into 3cm cubes)
500 g, coarsely chopped
Extra light sour cream
⅓ cup(s), (80g)
- 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.
- 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.
- 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.
You can use 500g pumpkin instead of the broccoli.