As planned, I made some soup this weekend. It tasted absolutely delicious, even if I do say so myself, so I thought I would share the recipe:
- 2 tablespoons vegetable oil
- 2 large or 4 medium floury potatoes
- clove or garlic or 1 teaspoon garlic powder
- 400g frozen broccoli florets
- 1-2 litres vegetable broth
- 2 tablespoons cream cheese
- ca. 1 teaspoon madras curry powder
- salt and pepper to season
- fried bacon bits (optional topping)
Since I was making this as a main meal, I put in quite a bit of potato so it would be nice and filling, but if you were making it as a starter you could use half as many which makes it thinner. Similarly, you can vary how much broth you add, the most important thing is that there’s enough to cover your potatoes and vegetables.
- Heat the vegetable oil in a deep saucepan.
- Peel, chop and add the potatoes.
- Add the garlic and fry for a couple of minutes.
- Add the broccoli and then at least enough broth to cover everything.
- Cook on a medium to high until the potatoes and broccoli are soft enough that they give way if you press them with a fork against the side of the saucepan.
- Take the saucepan off the heat and use a hand blender to puree everything. You can leave a few bigger bits to give the soup some texture if you want.
- Put the soup back on a medium heat and stir in the cream cheese until it dissolves.
- Season with salt and pepper and the madras curry powder. 1 teaspoon makes it about medium hot. If you don’t like it that hot, you could start with half a teaspoon and taste it first before adding any more.
- Serve with optional fried bacon bits sprinkled on top and some nice bread.
The soup tastes equally nice if you use frozen spinach instead of broccoli, which was actually my original recipe but the shop didn’t have any. By the way, you can of course also use fresh broccoli, you’ll probably need to cook it for longer though to make it soft enough to puree.