Curried Broccoli Soup Food

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CURRY CHEESE AND BROCCOLI SOUP



Curry Cheese and Broccoli Soup image

Make and share this Curry Cheese and Broccoli Soup recipe from Food.com.

Provided by ngibsonn

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh broccoli
1/4 cup butter
1 tablespoon curry powder
1 medium onion, chopped
6 cups chicken broth
2 large potatoes, cubed
4 carrots, sliced thin
1 cup milk
3 cups sharp cheddar cheese, shred

Steps:

  • Trim the flowerets from broccoli and cut into small pieces.
  • Discard tough ends of stems; peel remaining stems and slice thin In a 6 to 8 quart kettle, melt butter over medium heat.
  • Add curry powder and onion and stir for 5 minutes.
  • Add broth, potatoes, broccoli stems and carrots.
  • Cover and simmer until potatoes mash easily, about 30 minutes.
  • Whirl about half the broth and vegetables in a blender or food processor until pureed.
  • Return to kettle.
  • Heat soup to boiling and add broccoli flowerets and milk.
  • Simmer, uncovered, until flowerets are tender when pierced.
  • Stir in cheese a little at a time until melted.

CURRIED CREAM OF BROCCOLI SOUP



Curried Cream of Broccoli Soup image

Make and share this Curried Cream of Broccoli Soup recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 onion, chopped
3 tablespoons butter
1 kg broccoli stem, peeled and chopped coarse
6 cups chicken broth
1 teaspoon curry powder
1/2 cup light cream
croutons or chopped scallion (to garnish)

Steps:

  • Cook onion in butter over moderate heat, stirring, for 4 minutes.
  • Add broccoli, stock and curry and season to taste.
  • Simmer mixture, covered, for 30 minutes.
  • Puree mixture in processor in batches, transferring it to a saucepan.
  • Add cream and heat over low heat.
  • Garnish with croutons or scallions.

Nutrition Facts : Calories 290.6, Fat 17.5, SaturatedFat 9.8, Cholesterol 42.7, Sodium 1301.7, Carbohydrate 22.1, Fiber 7, Sugar 6.5, Protein 15.5

TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)



Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup) image

My boss brought this soup to the office one fine day and I was hooked on it from the first taste. It is a snap to make and the flavors are mild, yet very distinct. My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste. It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter.

Provided by Sheila Kampman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 4

Number Of Ingredients 10

1 quart chicken broth
1 onion, finely chopped
1 head cauliflower, finely chopped
½ head broccoli, finely chopped
1 teaspoon curry powder
1 tablespoon chicken bouillon granules
salt and pepper to taste
¼ cup all-purpose flour
½ cup milk
2 cups shredded Cheddar cheese

Steps:

  • In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
  • In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 24.1 g, Cholesterol 62 mg, Fat 20 g, Fiber 5.9 g, Protein 20.7 g, SaturatedFat 12.4 g, Sodium 838.3 mg, Sugar 8.5 g

CURRIED BROCCOLI SOUP



Curried Broccoli Soup image

If you love curry you will love this soup.

Provided by Kathie Carr

Categories     Vegetable Soup

Time 45m

Number Of Ingredients 10

1 large head of broccoli, chopped
2 clove garlic, chopped
2 medium onions,chopped
5 c chicken or vegetable broth
1 Tbsp honey
1 tsp curry powder
1/4 tsp orange zest
8 oz plain nonfat yogurt
GARNISH
4 heaping teaspoons more yogurt for garnish

Steps:

  • 1. Put first 5 ingredients in a large pot. Simmer for 30 minutes. Add curry and orange zest and simmer an additional 5 minutes. Transfer to blender or processor and puree, adding plain nonfat yogurt. Serves 4-6.
  • 2. Garnish soup with a teaspoon of yogurt, if desired.

CURRIED BROCCOLI SALAD



Curried Broccoli Salad image

Quick broccoli salad without the bacon. And it cuts even more fat by using mostly nonfat yogurt. Perfect as a cookout side dish or to portion out for weekday lunches.

Provided by Geminidipity

Categories     Broccoli Salad

Time 3h20m

Yield 6

Number Of Ingredients 10

1 cup plain fat-free Greek yogurt, or to taste
¼ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons Madras curry powder
1 tablespoon honey
½ teaspoon onion powder
salt and ground black pepper to taste
6 cups chopped broccoli
1 ¼ cups dried currants
½ cup roasted sunflower seeds

Steps:

  • Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
  • Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
  • Chill in the refrigerator for 3 hours before serving.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 36.9 g, Cholesterol 3.5 mg, Fat 14.2 g, Fiber 6.2 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 101.6 mg, Sugar 26.7 g

BROCCOLI SOUP



Broccoli Soup image

This is a simple, comforting, delicious soup. You can dress it up for a special occasion if you like, but I like it during the week with some fresh bread. A very quick meal, and a great winter dinner.

Provided by P48422

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 -2 head broccoli, trimmed and chopped
1 -2 potato, peeled and chopped
2 cloves garlic
5 -6 cups vegetable stock or 5 -6 cups chicken stock
salt and pepper, tt
1 teaspoon curry powder (optional)
1 cup heavy cream or 1 cup plain yogurt

Steps:

  • Reserve several broccoli florets for garnish.
  • Take the rest of the broccoli, the potato, garlic, the stock, a heavy pinch of salt and place all into a large pot over high heat.
  • Bring to a simmer and cook until the vegetables are soft, 20 minutes or so.
  • Meanwhile, cook the reserved florets in a little salted water until just done and still bright green.
  • Drain and set aside for service.
  • At this point add the curry powder, if using.
  • If not, transfer the vegetables to a blender or food processor (or use an imersion blender- I love mine!) and puree the vegetables with some of the stock until well pureed.
  • Return to the pot.
  • Taste, adjust for salt and pepper.
  • Add the cream or yogurt, stir to combine, heat to serving temperature.
  • Serve by spooning into bowls or cups, put a few drops of cream or yogurt in the center to decorate, and place a few of the reserved broccoli florets on top for garnish.

CURRIED BROCCOLI AND LEEK SOUP



Curried Broccoli and Leek Soup image

Make and share this Curried Broccoli and Leek Soup recipe from Food.com.

Provided by Scott Hannigan

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 leek, trimmed and cleaned, thinly sliced
1 onion, chopped
1 garlic clove, chopped
3 teaspoons mild curry powder or 3 teaspoons curry paste
6 cups chicken stock
700 g broccoli, chopped
1/3 cup evaporated low-fat milk

Steps:

  • In a large pan or saucepan cook the leek, onion, garlic and curry powder in half a cup of the chicken stock for about 5 minutes.
  • Add the broccoli and the remaining chicken stock.
  • Simmer for about 15 minutes.
  • Allow to cool and then blend in a food processor until smooth.
  • Stir in the evaporated milk.
  • Reheat but do not boil.

Nutrition Facts : Calories 146.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 7.2, Sodium 385.8, Carbohydrate 20.9, Fiber 3.9, Sugar 7.2, Protein 9.9

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