Spicy curried broccoli soup

Yield: 8 servings

Measure Ingredient
1¼ pounds Fresh broccoli; or more
1 quart Chicken broth
1 medium Onion
2 teaspoons Butter
1 tablespoon Vindaloo Curry Paste
1 teaspoon Salt
Black pepper to taste
2 tablespoons Lime juice
8 Lemon slices
½ cup Sour cream
Snipped chives

(1) Cut the broccoli, and place it in a large saucepan along with the broth, onion, butter, curry paste, salt and pepper.

(2) Bring to a boil. Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender.

(3) Place about two cups of the mixture at a time into a blender container. Cover and blend until smooth. Pour into bowl or another large pan. Repeat with remaining mixture.

(4) Stir in the lime juice.

(5) Serve hot, garnished with a thin slice of lemon, a small dollop of sour cream, and a sprinkling of chives.


(1) This soup can be also refrigerated overnight and served cold.

(2) If you don't have Vindaloo Curry Paste, try using 2 teaspoons of curry powder, and one chopped green chile pepper (such as poblano).

Modified by Gabi Shahar from a recipe posted by Andy Shore on alt.gourmand on 1985. Tried several times, and highly recommended.

Typed by Gabi Shahar, November 1995.

Submitted By GABI SHAHAR On 11-25-95

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