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Curried Broccoli Soup

Source: Cooking for Heart & Soul
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Six 1 1/3-cup servings
Apple and potato cut the cabbagy taste of the broccoli, making a rich, full-flavored soup that even a confirmed broccoli-phobe might like.
5 cups chicken stock or canned fat-free, low-salt chicken broth
1 yellow onion, diced (about 1 1/2 cups)
1 tart green apple, peeled and sliced
1 small potato, peeled and thinly sliced
3 cups chopped broccoli (about 1 pound)
1 tablespoon curry powder
1 teaspoon ground ginger
1 cup nonfat plain yogurt
Salt and freshly ground pepper to taste
Lemon sliced or chopped mint leaves for garnish
Curried Broccoli Soup Recipe at
In a large saucepan, bring 2 cups of the stock to a boil. Add the onion and simmer over medium heat until the onion is translucent, about 10 minutes. Add the apple and potato and cook until tender, about 20 minutes. Add the broccoli, curry, ginger, and the remaining 3 cups of stock. Simmer until broccoli is tender, about 10 minutes. Purée the soup in batches in a blender. Whisk in the yogurt and adjust seasoning with salt and pepper. To serve, garnish with lemon slices or chopped mint leaves. The soup is good hot or cold.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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 Soup's On: Fall Warmth
Nutrition Facts per Serving
Yield:   Six 1 1/3-cup servings
Calories: 103
Fat. Total: 1g
Fiber: 4g
Carbohydrates, Total: 15g
Sodium: 196mg
% Cal. from Fat: 9%
Cholesterol: 1mg
Protein: 10g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: David, NY Reviewed: 03/29/2008
I am not much of a cook and I am on a very restrictive diet but this was healthy, easy to make and the ingredience were cheap. The taste is very good if you like currie, ginger and yogurt.
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