Dairy Free Cream of Broccoli Soup
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Dairy Free Cream of Broccoli Soup calories by ingredient
Introduction
Cream of coconut is used to replace the cream and flavored with curry spices to make up for the lack of cheese. Useful for making use of broccoli stalks, having removed the crowns for another purpose. Cream of coconut is used to replace the cream and flavored with curry spices to make up for the lack of cheese. Useful for making use of broccoli stalks, having removed the crowns for another purpose.Number of Servings: 5
Ingredients
-
8 Broccoli Stalks (crowns removed)
1 can of Thai Kitchen Coconut Cream
2 oz Curry Paste - Green Thai Curry - Thai Kitchen
1 tbsp Fat, Beef Tallow
1 tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 cup (8 fl oz) Water, tap
2 tbsp garam masala
2 tbsp onion powder
1 tbsp sugar
1/2 tbsp salt
Tips
Skip the tallow to make it vegetarian.
Directions
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
Member Ratings For This Recipe
-
BILLTHOMSON
