Healthy Recipes, Soups

Curried Cream of Broccoli Soup

Curried Cream of Broccoli Soup


680g broccoli
4 leeks (trimmed and cleaned)
1 onion (large)
3 shallots (medium)
1/4 apple (medium and diced)
2 Tbsp coconut oil
1L organic vegetarian chicken stock
1Tbsp curry powder
1cup coconut milk
kalahari rock salt
freshly ground black pepper


Trim and chop the broccoli
Chop up the leeks, the white ends only, into fine slices
Roughly chop the onions and shallots
Dice up the apple
Melt the coconut oil over a medium heat in a large thick base pot
Add the leeks, onions and shallots and sauté until softened
Throw in the chopped broccoli and apple
Add the vegetarian chicken stock
Top up with water if the veggies are not totally submerged
Bring to boil
Lower to simmer and cook for 20min or until the veggies are soft
Add the curry powder and season with black pepper and salt
Turn off the heat and allow the soup to cool slightly and then blend the soup until smooth
Add the coconut milk and stir to incorporate
Put the soup back on the stove and turn on the heat and bring the soup to a gentle boil.
Plate the omelet and sprinkle with sunflower seeds and alfalfa sprouts
Once heated it is ready to enjoy! Serve with warm artisan bread.