Dairy Free Cream of Broccoli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
8 Broccoli Stalks (crowns removed)1 can of Thai Kitchen Coconut Cream2 oz Curry Paste - Green Thai Curry - Thai Kitchen 1 tbsp Fat, Beef Tallow 1 tbsp Extra Virgin Olive Oil 1 clove Garlic, minced1 cup (8 fl oz) Water, tap 2 tbsp garam masala2 tbsp onion powder1 tbsp sugar1/2 tbsp salt
After removing the broccoli crowns for roasting, peel the stalks and remove the dried bit at the end. Cut the stalks in half, then cut each half in half longways, then cut in half long ways again to make something like 2 inch long quarters.
In a pot large enough pot to accommodate 15 cups of liquid, melt the tallow and olive oil over medium heat. Add in the garlic, salt, garam masala and curry paste and stir for about 1 minute to flavor the oil. Add in the broccoli and fold over until the garlic starts to brown and the broccoli turns green. Add the can of coconut cream and enough water to cover the broccoli. Add the onion powder and sugar and simmer on low heat for about 30 minutes to an hour until the pieces are soft. Using an immersion blender, blend the soup until it is creamy.
Serving Size: Makes 5, 2 cup bowls
In a pot large enough pot to accommodate 15 cups of liquid, melt the tallow and olive oil over medium heat. Add in the garlic, salt, garam masala and curry paste and stir for about 1 minute to flavor the oil. Add in the broccoli and fold over until the garlic starts to brown and the broccoli turns green. Add the can of coconut cream and enough water to cover the broccoli. Add the onion powder and sugar and simmer on low heat for about 30 minutes to an hour until the pieces are soft. Using an immersion blender, blend the soup until it is creamy.
Serving Size: Makes 5, 2 cup bowls
Nutritional Info Amount Per Serving
- Calories: 280.3
- Total Fat: 23.5 g
- Cholesterol: 2.8 mg
- Sodium: 108.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.3 g
- Protein: 5.4 g
Member Reviews