Sunday, January 31, 2016

Broccoli Soup.


300 gr  broccoli (1 crown broccoli)
1 leeks, cleaned and trimmed 
1/2 large onion
1 medium shallots
1-2 cloves garlic, minced or pressed

¼ medium apple, diced (optional)

450 ml chicken broth or bone broth
1 tablespoon curry powder (Curry powder is usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper)
Kosher salt
Freshly-ground black pepper

Basic curry powder:
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne/ chilli powder

Melt the butter over medium-high heat in a small pot or Dutch oven.
Add the onion, garlic and pepper to the pan and sauté, stirring occasionally, until the onion is softened, about 5-6 minutes.
Meanwhile, chop the broccoli into florets.
Remove and discard woody ends of the broccoli stems. Peel the stems and then chop into 2.5cm/1-inch chunks.

Once the onion is softened, add the broccoli, veggie broth, salt and pepper to the pot.
Bring to a boil.
Reduce the heat to a simmer, cover with the lid slightly cracked and let cook until the broccoli is fork tender, about 10 minutes.

Remove the pot from the heat. Use an immersion blender (or food processor) to puree the mixture until smooth.
Season with additional salt and pepper to taste.

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time.
– 8 parsnips
1 leeks, cleaned and trimmed 
1/2 large onion
1 medium shallots
1-2 cloves garlic, minced or pressed


– 2 teaspoons of cumin seeds
– 1 teaspoon of turmeric
- 2 teaspoons of ground ginger
– 2 teaspoons of apple cider vinegar
– 2 teaspoons of chilli flakes
– 1 teaspoon of mustard seeds

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