Broccoli curry coconut soup

Soup is my go-to meal to use up leftovers. I feel like you can throw almost anything into it and still have it turn out half-decent. I’m also obsessed with using leftovers. Like it’s a game and you lose if you throw out food. I was a winner tonight 💪🏼💪🏼💪🏼

Tonight’s takes:

Husband: “Mmmm, soup. So good.”

Helen (5 1/2 years old): “So-so. Kinda weird. Tastes different. I don’t really enjoy it.” Ate two helpings. 🥣🥣

Hector (3 years old): “NO! Yucky. So yucky. Tastes like dog poo!” 💩 5 minutes later: “This is pretty good.”

What I used:

• 1 large head of broccoli, raw

• 1 large head of broccoli that had been roasted a few days ago

• 1 carrot

• 1/2 purple onion

• 4 small garlic cloves

• 1 tbsp of curry powder

• 2 cups chicken stock

• 1 can coconut milk (400 ml)

What I did:

Roughly chopped carrot, onion, and garlic. Added to pot that had lots of olive oil in it and was on medium heat.

Sautéd veg until slightly browned.

Added curry powder. Toasted until really fragrant and starting to brown, approx. 2 minutes.

Added chicken stock and 4 cups of water. Scraped up brown bits from the bottom of the pot. Added 1 tsp salt.

Washed and chopped broccoli.

Added both broccolis to pot. Added 2 more cups of water (6 cups total) so broccoli was more or less covered.

Brought to boil and simmered for 20 minutes, until broccoli was falling apart.

Blended ingredients until smooth - used an immersion blender.

Added coconut milk. Blended it in.

Done! Served with bread.

Next time:

I liked it this time. A few of the recipes I was referencing online added ginger into the initial veg sauté - I might try this next time. I love ginger.

This was good and easy for a Monday.

😋😋😋

-Ellisa