Difference between revisions of "Soups/curried broccoli soup"
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Peal broccoli stems with peeler, set florets aside. | Peal broccoli stems with peeler, set florets aside. | ||
| − | + | == Step 2 == | |
| + | In large sauce pan, combine broccoli stems, stock, rice or millet, and 1/2 tsp. salt, and bring to a boil over high heat. Reduce heat to low, cover partially, and simmer 10 minutes. | ||
== Step 3 == | == Step 3 == | ||
Latest revision as of 20:52, 27 February 2016
Serves: 4
Active Time: 20 minutes
Total Time: 60 minutes
From: http://www.vegetariantimes.com
Ingredients
1 1/4 lb broccoli, trimmed
5 cups vegetable stock
1 cup cooked rice or millet
1 1/2 tsp. salt
1 tbsp. olive oil
1 medium onion, diced
2 medium cloves garlic, minced
1 tsp. curry powder
1 tsp. cumin
1/2 tsp. cloves
1 tbsp. lemon juice
1 tbsp. minced fresh ginger
1 pinch cayenne
Directions
Step 1
Peal broccoli stems with peeler, set florets aside.
Step 2
In large sauce pan, combine broccoli stems, stock, rice or millet, and 1/2 tsp. salt, and bring to a boil over high heat. Reduce heat to low, cover partially, and simmer 10 minutes.
Step 3
Meanwhile, in large skillet, heat oil over medium high heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in garlic, curry powder, cumin, cloves and cook, stirring until fragrant, about 1 minute. Add to soup, along with reserved florets, and bring to a boil. Reduce heat to medium-low, cover and simmer 15 minutes.
Step 4
Remove from heat, stir in lemon juice, cayenne, ginger and remaining salt. Puree. Let stand for 30 minutes before adjusting seasoning, rewarm over low heat.
