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“Vegan Broccoli & Potato Curry Soup”

This is a family favorite and is extremely good! I have found that I usually have most of these things on hand.

Ingredients

1 tbsp. olive oil
4 garlic cloves, minced or pressed
1 large onion
5-6 red potatoes, diced
A handful of broccoli florets (optional)
4 cups vegetable broth
1 can unsweetened light coconut milk
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1tsp curry powder
pinch of sea salt
pinch of cayenne
Garnish with French fried onions (optional)

Directions

1) Heat the oil in a large soup pan or stock pot over medium heat. Add the garlic and onions, cover and cook until soft, about 5 minutes.

2) Add the potatoes and broccoli and stir to coat. Add the broth and spices. Bring to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, 15-20 minutes.

3) Pour half of the soup in a blender (about 2 cups), puree until smooth. Add the purée back into the remaining soup and add the coconut milk. Simmer 10 minutes more to blend the flavors. Taste and adjust seasonings. Serve hot.

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