Creamy Curried Tenderstem® Soup
Method
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Heat the oil in your soup pot.
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Add the onions and sauté until golden.
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Stir in the garlic and ginger and sauté for another minute or two.
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Add the Tenderstem® broccoli and vegetable stock.
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Bring to a boil, then lower the heat to a simmer.
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Stir in the curry powder, curry paste, coriander, turmeric, and cumin.
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Place the lid on the soup and let it simmer for about 20 minutes.
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Remove from heat.
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Using a stick blender, blend the mixture (leaving nice chunks of Tenderstem® broccoli).
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Pour in the coconut cream and reheat the soup.
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Serve in bowls, garnished with coriander and crusty bread.
More ways to cook Tenderstem®
-Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
