Broccoli Curried Soup

Serves about 4

I always make curried zucchini soup or curried pumpkin soup when it is cold and soup weather... so today I made broccoli soup for a change. It was actually really yummy! I already had sage leaves in the fridge so they were a nice fresh addition to the soup. Jerome gave it a 10/10 and ate two MASSIVE bowls with vegan sour dough. Such a naughty boy! ^-^

I recommend trying this dish if you have an overload of broccoli or if it is nice wintery weather and you feel like a nice, smooth curried vegetable dish!

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 tablespoon curry powder

12 cups of broccoli florets (4 small heads)

4 cups veggie stock, (enough to just cover the broccoli)

3 small sage leaves, finely chopped

1 tsp of herbs (I used dried parsley)

salt and pepper

option: garnish with coconut milk and fresh sage leaves

Steps

1. In a large pot, sauté the onion in the olive oil until transparent.
2. Add garlic and curry powder and sauté for another minute so or until the garlic is fragrant.
3. Add broccoli florets and toss for 30 seconds to take in a bit of the onion and curry flavour.
4. Add veggie stock (enough to just cover the broccoli), sage leaves, herbs and salt and pepper.
5. Simmer for 20 minutes or so until the broccoli is soft and breaking down.
6. Blend or process until smooth.
7. Serve with coconut milk, fresh sage leaves and extra salt and pepper if need.