Broccoli Soup with Curry Kale & Peas
Level
Easy
Time
30 Min
Serves
6
Published: October 9, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Hey there, fellow foodies! Looking for a delicious and nutritious soup that’s not only gluten-free but also dairy-free? Well, you’ve come to the right place! Today, I’m thrilled to share a fantastic recipe for Broccoli Soup with Curry Kale and Peas that’s not only incredibly tasty but also packed with nutrients to nourish your body. Whether you’re following a special diet like dairy-free, or you simply love wholesome, plant-based recipes, this soup is sure to become a favorite in your kitchen. So, grab your soup pot and let’s get cooking!
Try more of my soup recipes:
Roasted Carrot & Sweet Potato Soup
What do you need for this recipe?
- 1 tbsp coconut or avocado oil
- 1 onion peeled and diced
- 1 clove garlic minced
- 1 tbsp ginger grated
- 1 tbsp curry powder
- 4 cups broccoli chopped; ok to include stem
- 4 cups water or broth add at least 1 tsp salt if using water
- 3 cups kale or spinach
- 1 cup frozen peas
- 1 tbsp lime juice
- 1 can coconut milk (400 mL can) use Thai Kitchen, Cha’s Organics or other good quality brand
- sea salt to taste
Key Ingredients & Substitutions:
- coconut milk– I recommend using full fat coconut milk to make the most rich and creamy soup. I advise against buying “cheap” coconut milk as they are usually filled with emulsifiers like guar gum and carrageenan. Too many emulsifying agents affect the taste and quality of the coconut milk. They are also hard on your gut and affect your microbiome. Carrageenan is particularly controversial as it’s been linked to cancer. But that’s a science lesson for another day. Use cream as a substitute if you aren’t observing dairy free.
- spices- turmeric or curry paste will work in place of curry spice. Use 1/2 tbsp of turmeric or 3 tbsp curry paste.
Broccoli Soup with Kale and Peas
Equipment
-
1 soup pot
-
1 blender or immersion blender
Ingredients
- 1 tbsp coconut or avocado oil
- 1 onion peeled and diced
- 1 clove garlic minced
- 1 tbsp ginger grated
- 1 tbsp curry powder
- 4 cups broccoli chopped; ok to include stem
- 4 cups water or broth add at least 1 tsp salt if using water
- 3 cups kale or spinach
- 1 cup frozen peas
- 1 tbsp lime juice
- 1 can coconut milk (400 mL can) use Thai Kitchen, Cha’s Organics or other good quality brand
- sea salt to taste
Instructions
-
Heat 1 tbsp oil in a large soup pot over medium heat. Cook onion for 3-5 minutes.
-
Add curry powder, garlic and ginger. Cook 1 more minute.
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Add broccoli and broth. Bring soup to boil. Then reduce heat to medium. Cook about 10 minutes.
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Add kale, peas and coconut milk. Mix well and cook another 5 minutes on low heat.
-
Use an immersion blender to puree soup. Alternatively, working in batches, transfer soup carefully to a blender and puree until smooth. Be careful not to fill blender too much.
-
Add sea salt to taste.
Notes
Substitute 1.25 cup cream for coconut milk.
Substitute lemon juice for lime juice.
