Before Christmas, while out Christmas shopping, we ate dinner at a local cafe. We hardly ever eat out, but the East West Cafe in Sebastopol, CA serves pretty good food if you happen to find yourself in town. The soup of the day was Broccoli something-or-other, and it was delicious! I was quizzing the waitress about what was in it, so that I could try to recreate it. All she could tell me was that it was vegan, featured broccoli and coconut milk, it had potato in it, and spices which she thought might be curry. To me it tasted more subtle than curry, but I decided to start with curry powder.
Well I don’t think it was curry powder. Tried that, and it definitely didn’t taste right. But there definitely seemed to be an Indian flavor to the spices. For take 2 of this soup, fresh grated ginger and ground coriander felt like the right starting point, plus some cumin.
This time I think I hit the nail more or less on the head! The result is a tasty yet subtly-spiced soup that is very warming and satisfying. The only thing I might tinker with next time would be to add a pinch of nutmeg, but this soup is delicious as is and oh so good for you! Broccoli is a super-vegetable after all!
Spiced Broccoli and Coconut Milk Soup
2 tablespoons oil (ghee/coconut oil)
1 medium onion, diced
2-3 cloves garlic, chopped
1 teaspoon freshly grated ginger
1 teaspoon ground coriander
½ teaspoon ground cumin
Red chili flakes (to taste)
4 cups (approx.) chopped broccoli (about 2 large broccoli heads)
2 small/medium red potatoes, peeled and diced
1 large celery stalk, sliced
2 ½ – 3 cups chicken or vegetable stock (depending on how thick you want it)
½ – ¾ teaspoon sea salt (to taste)
Black pepper (to taste)
1 cup coconut milk
1. Heat oil in a large soup pot.
2. Add onions, sauté for 10 minutes or so.
3. Add garlic, ginger, coriander, cumin and red chili flakes. Stir for a couple of minutes until the spices become fragrant.
4. Add the broccoli, potatoes and celery. Mix the vegetables in with the spices.
5. Add the stock, salt and pepper. Simmer until all vegetables are cooked (about 25-30 minutes).
6. Remove from the heat. Blend (I use an immersion blender) until smooth, taking care if the soup is still very hot.
7. Stir in the coconut milk, then serve with a dash of yogurt (yum!).
Linking to: Sunday Night Soup Night!, Monday Mania @ Healthy Home Economist, Make Your Own Mondays, Real Food 101 @ Ruth’s Real Food, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Cooking Traditional Foods, Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Full Plate Thursdays @ Miz Helen’s, Pennywise Platter Thursdays @ Nourishing Gourmet