Coconut Curry Broccoli Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 large bunches Broccoli
  • 1 tsp Coriander, Powder
  • 4 cloves Garlic
  • 2 heaping tbsp Ginger, fresh
  • 1 Jalapeno pepper
  • 1 Onion, large

• Canned Goods

  • 1 15-ounce can Coconut milk, full-fat
  • 1 tbsp Red curry paste
  • 4 cups Vegetable stock

• Baking & Spices

  • 1 tbsp Curry powder
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on theharvestkitchen.com

Ingredients

• 2 large bunches of broccoli, peel stems and chop all
• 3 tablespoons coconut oil (extra-virgin olive oil works as well)
• 1 large onion, chopped
• 1 Jalapeño pepper, seeded and minced
• 4 cloves garlic, smashed and minced
• 2 heaping tablespoons fresh ginger, peeled and minced
• 4 cups vegetable stock
• 1 tablespoon curry powder
• 1 tablespoon red curry paste
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon cumin
• 1 15-ounce can coconut milk (full fat)

Directions

• Heat the oil in your soup pot.  Add the onions and jalapeño.  Sauté  until the onions are golden. Add the garlic and ginger and sauté for another minute or two. Add the broccoli and heat through. Add the vegetable broth and bring to a boil, then lower heat to a simmer. Stir in the curry powder, curry paste, coriander, turmeric and cumin. Place lid on the soup and let simmer for about 20 minutes. Remove from heat. Using a stick blender, blend half of the broccoli mixture (leaving nice chunks of broccoli). Pour in the coconut milk and reheat soup. Garnish with cilantro