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Curried Cream of Broccoli Soup | via nom nom paleo


Here’s what to gather to feed 4-6 people:

  • 1½ pounds broccoli
  • 4 leeks, cleaned and trimmed 
  • 1 large onion
  • 3 medium shallots
  • ¼ medium apple, diced
  • 2 tablespoons coconut oil or fat of choice
  • 1 quart organic chicken broth or bone broth
  • 1 tablespoon curry powder
  • Kosher salt
  • Freshly-ground black pepper
  • 1 cup coconut milk

Here’s how to make it:

Trim and chop up the broccoli into roughly uniform-sized pieces.

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Don’t waste the broccoli stems. Just trim off the hard, woody exterior and cut up the soft flesh underneath. 

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Roughly chop the alliums. Remember any combination works — if you’ve only got onions, dice up two large ones.

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Dice up the apple.

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Once your veggies are prepped, melt the coconut oil over medium heat in a large stock pot. 

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Add the leeks, onions, and shallots and sauté until softened (5-10 minutes). 

Throw in the chopped broccoli and apple, and…

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…add the chicken broth. Top off with some water if the vegetables aren’t fully submerged.

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Crank the heat up to high to bring the soup to a boil.

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Lower to a simmer and cook for 20 minutes or until the vegetables are soft.

Next, add the curry powder and season with salt and pepper to taste.

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 Turn off the stove and let the soup cool slightly. Then, use an immersion blender to blitz the ingredients.

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The result should be a smooth, aromatic green broth. 

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Add the coconut milk and stir to incorporate it into the soup.

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Turn the heat to high, and bring the soup back up to a boil. 

Ladle into bowls and serve immediately.

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To make this a one pot meal, mix in some leftover meat and dig in.

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