This soup is similar to the curried asparagus soup that I posted a while ago but includes potato to create a creamy texture without using dairy. Although I sometimes make a soup like this with chicken broth, I respected the vegetarians among us and made it with water. I didn’t think ahead enough to make vegetable broth. The addition of highly flavored onions provided the spunk that made this potage really delicious. At the end, I added freshly cooked broccoli florets and the little beads that make up the florets to spark things up. There’s no strict requirement here so you have to tune it as you go.
Curried Broccoli Soup
3-4 heads broccoli
2 medium onions, sliced in half crosswise and then lengthwise, making moon-shaped slices
1 tbsp olive or vegetable oil
2 tsp hot curry powder (or regular curry powder and ½ tsp cayenne powder)
2 medium white or yellow potatoes, peeled and cubed
Water or vegetable broth
Prepare the broccoli. Separate the stalks from the florets, reserving the little beads that fall off of the florets and a few florets to parboil for garnish. Peel the stems and chop them into ¾-inch pieces.
Heat the oil in a large pot and add the onions, cooking over medium low heat until translucent. Add the curry powder to combine, cooking for a few minutes. Reserve a few onions for a later garnish, adding a little cayenne to them. Add the broccoli stems and potatoes to the pot and stir to coat with the curry mixture. Add water or broth (start with a relatively small amount and add more if needed, bring to a boil and then simmer until the broccoli stems are crisp-tender. Add the broccoli florets (except for those set aside for garnish) and continue to cook until the vegetables are soft.
Puree in a food processor and season to taste. Parboil the served broccoli florets and serve them as garnish along with the broccoli beads and the reserved onions.