Name: Broccoli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 BUNCHES BROCCOLI (Stalks trimmed and woody outer layer peeled. Florets and stalks roughly chopped. ); 1 YELLOW ONION (Diced small); 3 STALKS CELERY (Trimmed and roughly chopped); 1 TBSP BUTTER; 2 CUPS Vegetable Stock; 1 TSP CURRY POWDER; SALT + PEPPER (To taste); 3/4 CUP LIGHT CREAM (5%) (Use heavier cream if you prefer); 1/2 CUP SOUR CREAM (A small dollop for each bowl); 1/4 CUP RED PEPPER (Cut to a small dice)

This Broccoli Soup is a family classic from my childhood. This soup has zero fuss. Just a few simple ingredients with a hint of curry powder adding an interesting complimentary flavour. It’s creamy and delicious served hot or cold depending on the season.

My family traditionally eats this soup once a year as the first course at our family Christmas dinner. As long as I can remember it was my dad and I who made this soup, sometime midday after we opened presents. Topped with a little chopped red pepper and a dollop of sour cream, it does have a festive colour!

My husband loved this Broccoli Soup from the first time he spent Christmas with us and so I copied out the recipe from my mom’s old Canadian Living Cookbook and it become a regular in our dinner lineup. I’ve long since lost that little piece of paper, so this has I’m sure evolved a bit over the years. It is definitely a bit lighter than the original as I use more stock and less cream.

We eat this Broccoli Soup year round. Enjoying it hot with a fresh loaf of bread – like this Rustic Loaf or Sour Dough – in the winter, and cold with some lighter biscuits – like this basic Cheddar Biscuits or these Apple Cheddar Scones – in in the warmer months. My kids also love it alongside grilled cheese sandwiches.

Enjoy!

Broccoli Soup

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 8 Bowls

Ingredients

Soup

2 BUNCHES BROCCOLI Stalks trimmed and woody outer layer peeled. Florets and stalks roughly chopped.
1 YELLOW ONION Diced small
3 STALKS CELERY Trimmed and roughly chopped
1 TBSP BUTTER
2 CUPS Vegetable Stock
1 TSP CURRY POWDER
SALT + PEPPER To taste
3/4 CUP LIGHT CREAM (5%) Use heavier cream if you prefer

Garnish

1/2 CUP SOUR CREAM A small dollop for each bowl
1/4 CUP RED PEPPER Cut to a small dice

Instructions

Chop and prepare the onions, celery and broccoli.
Add the butter, onions and celery to a large pot and saute until soft, but not browned.
Add broccoli pieces, stock and curry powder and bring to a boil.
Lower the heat and cover. Simmer until the broccoli is just tender but still vibrant in colour (too much and muted in colour and the soup will lose some of it's appeal)!
Transfer mixture to blender and blend to a slightly thick puree.
Add cream and stir to combine.
Garnish (optional) and serve hot (or chill and serve cool).