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
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
- Spices can be re-adjusted accordingly depending on your preferences.
Note:
Instructions
- Cut broccoli into florets. Coarsely chop the stems.
- 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.
- 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.
- Remove from heat and add lemon juice.
- Transfer to blender and puree. Be careful of the hot soup when you blend!
- Pour back into saucepan and adjust seasoning accordingly. I added extra chilli and turmeric powder (see how yellowish it became)!
- Serve warm
Recipe from The Vegetarian Times magazine