A quick, healthy, and delicious soup with a hint of curry... This Curried Cream of Broccoli Soup is perfect for lunch, or as the foundation for a light supper.
To everything - turn, turn, turn
There is a season - turn, turn, turn
And a time to every purpose under heaven~~ Turn, Turn, Turn, Pete Seeger
👩🏻🍳 Tamara Talks - Recipe Inspiration
I will venture to guess most of my readers would not associate "curry" with "broccoli." It does seem to be a bit of an odd pairing. Even in my creative and riskier cooking moments, I probably would not put the two ingredients together.
Furthermore, I tend to poo-poo the use of "curry powder" as the commercially prepared spice mix doesn't produce a true Indian curry. However, I do keep curry powder in my well-stocked pantry for quick dishes because it is a nice combination of spices.
My quick, healthy, and delicious Curried Cream of Broccoli Soup relies on curry powder for its interesting and unique flavor. See my post Chana Dal With Spinach for more on curry powder.)
For years I have turned to a lightened chicken divan recipe when taking a meal to friends and family following a birth or a death. I am not a casserole maker, but because casseroles are portable and easy to reheat as needed, they seem to be most appropriate during these seasons of life.
Just in the past week, I prepared my trusty chicken divan for a family who lost their son. The simple ingredients are so flavorful - plain yogurt, olive oil based mayonnaise, cream of chicken soup, sharp cheddar, and curry powder with cubed chicken breast and steamed broccoli. However, every time I make the casserole, I experience a twinge of guilt when I open that can of Campbell's Cream of Chicken soup. Shudder. I must admit, though, the flavor combination is fabulous.
In planning a casserole for delivery, and one for my own family, I bought far too much broccoli. I only used about half of the steamed broccoli in the 2 casseroles. I placed the remaining broccoli into a zip bag and froze it, knowing it would come in handy for a quick meal. In creating this soup recipe, I kept going back to the flavor combination in the casserole, and this lovely soup is the result.
🥦 About the Soup
Curry-Spiced Cream of Broccoli Soup has no cream; plain Greek yogurt provides its creamy texture and a bit of tang. As I mentioned, it's a great way to use leftover steamed broccoli, but it only takes a few minutes to prep and steam a bunch of broccoli.
Sustainability means don't waste the broccoli stems... peel them with a vegetable peeler, thin slice them, and steam along with the florets.
An apple? The apple may seem odd, but the sweetness of the apple works well with the other flavors. I use a somewhat sweet, crisp apple like pink lady or honey crisp.
A good broth or stock is important; I use homemade whenever possible. However, keeping good broth/stock on hand is a great time-saver!
The garnishes make this soup visually appealing, and add both flavor and texture. Try roasted cashews, toasted almonds or pistachios, cilantro, thin-sliced fresno chile, even pomegranate arils or raisins.
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- 1 tbsp. olive oil
- 1 small onion, chopped
- 1 tsp. garlic, minced
- 1 tbsp. fresh ginger, minced
- 3 tsp. curry powder
- 1 lb. broccoli, steamed*
- 1 small apple, peeled, cored, and diced
- 4 cups good broth or stock
- 1 cup plain Greek yogurt
- ½ to 1 tsp. sea salt
- several grinds of fresh ground pepper
- Sauté the aromatics - To a dutch oven or deep sauce pan, add olive oil to medium heat. Add chopped onion. Cook until translucent. Add minced garlic and grated fresh ginger. Stir 1-2 additional minutes until fragrant but not browned. Add curry powder; stir to combine.
2. Cook the soup - Add steamed broccoli pieces, chopped apples, and broth or stock. Bring to a simmer. Cover. Reduce heat to low. Simmer 10-15 minutes until everything is soft and flavors are combined.
3. Blend the soup - Using an immersion blender, blend until quite smooth. Add Greek yogurt, and blend once more. Mixture will still have flecks of green, but should otherwise be smooth. Add ½ tsp. salt and ground pepper. Taste for seasoning, and adjust if necessary. Cover until ready to serve with heat as low as it will go or turn it off entirely.
4. Serve - Ladle into soup bowls. Top with desired garnishes and serve immediately.