Broccoli soup with curried garlic yogurt
Featured Recipe, Dec 20 2011Just what we need during the colder months - delicious warming soup!
My take on the fabulous broccoli soup. Incorporated a curried garlic yogurt topping to thicken the soup while adding flavour to it.
- Broccoli (1 Floret)
- Yogurt (3 tbsp)
- Curry Powder (1 teaspoon)
- Olive Oil (To taste (1 tbsp))
- Sea Salt (To taste)
- Garlic (2 cloves)
- Butter (1 teaspoon)
- Chili Padi (Optional) (1 piece)
Wash and cut your broccoli florets up. Remove most of the stalk.
Prepare the other ingredients - chop up the garlic
Remove seeds of chili padi and slice up the chili
Brown the garlic in butter. Tip - to make really fragrant garlic, make sure your oil is really hot.
Fry in the curry powder and chili padi slices then set aside.
Combine yogurt and cooked chili padi curry garlic butter mix in chopper/blender and blend till smooth.
Cook broccoli in water for 3 mins. Strain and then put into blender. Do not throw away the water that was used to cook the broccoli.
Blend broccoli till it is creamy. Add in the water that was saved in the previous step until your desired consistency.
At this step, add in the olive oil, salt and pepper to taste.
Pour broccoli soup into bowl and then pour yogurt topping. Drizzle more olive oil and pepper.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.