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Curried Broccoli Millet Soup

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This vegetarian soup contains no milk or cream.  The millet (or rice) gives it that creamy texture. It’s nice, I promise.

Curried Broccoli Millet Soup

Yield: 4 Servings

Ingredients

  • 550g broccoli
  • 5 cups vegetable stock
  • 1 cup cooked millet or rice
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 medium green onion
  • 2 garlic cloves, minced
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh ginger, minced or 1 tsp ginger powder
  • 1 tbsp chilli powder
  • Note:
  • Spices can be re-adjusted accordingly depending on your preferences.

Instructions

  1. Cut broccoli into florets. Coarsely chop the stems.
  2. In a saucepan, combine broccoli, stock, millet (or rice), salt and pepper to a boil over high heat. Reduce heat to low, cover and let simmer.
  3. Meanwhile in a skillet, heat oil. Add onion, then garlic, curry powder, cumin, turmeric powder, ginger, chilli powder and stir. Add to soup and simmer for about 15 minutes.
  4. Remove from heat and add lemon juice.
  5. Transfer to blender and puree. Be careful of the hot soup when you blend!
  6. Pour back into saucepan and adjust seasoning accordingly. I added extra chilli and turmeric powder (see how yellowish it became)!
  7. Serve warm
http://carine-olivia.com/blog/index.php/2011/08/curried-broccoli-millet-soup/

Recipe from The Vegetarian Times magazine


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