Broccoli Soup with Curry Kale and Peas

Today we're making a deliciously healthy broccoli soup loaded with superfoods broccoli, kale and green peas.

5 from 1 vote

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Course: dinner, lunch

Cuisine: American

Keyword: broccoli soup, healthy soup, soup

Prep Time: 10

Cook Time: 15

Total Time: 30

Servings:

Calories: 153kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

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.
Add broccoli and broth. Bring soup to boil. Then reduce heat to medium. Cook about 10 minutes.
Add kale, peas, lime juice 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. Sometimes I add 1 more cup of water/broth at the end if soup looks too thick.

Substitute 3 Tbsp curry paste or 1/2 Tbsp turmeric for curry powder.

Substitute 1.25 cup cream for coconut milk.

Substitute lemon juice for lime juice.