Creamy Curried Broccoli Soup

Tonight we had some family over for dinner - it's probably the last time they will see mam before she goes back to Brisbane next week.

Mam and I had tried to get an entree/starter for this evening that both adults and kids would eat, that wouldn't find me in the kitchen all night instead of being sociable. Mam suggested a soup - brilliant I thought. It did get me thinking though that I never think about having a soup as an entree I always seem to lean towards finger food style starters. The next big question - what flavour?

Due to my ever growing collection of cookbooks and the fact mam has been reading them she said to me "I have read a broccoli one recently that sounds nice".... so she opened it to the page of the recipe and bingo that's the one we decided on. I think that's the only time we have agreed together quickly even Noel said "sounds good!"

I must say this was a very easy soup to make although at the beginning of the process with curry coloured stock and big florets of broccoli it does look quite interesting. But after a bout in the food processor it became a thick and creamy looking pale green speckled soup and there wasn't any cream added.

Served with a swirl of cream it went down a treat tonight.

Creamy Curried Broccoli Soup
(recipe adapted from WW Cook Fast)

Serves: 4
Points per serve: 1

2 teaspoons olive oil
1 brown onion, finely chopped
3 teaspoons curry powder
4 cups vegetable stock (made with stock powder)
1 large potato, peeled and diced
500 grams broccoli, coarsely chopped
2 tablespoons light thickened cream
1 shallot, green only, finely sliced for garnish

Heat the oil in a large saucepan over a medium heat. Add the onion and cook, stirring, for 3 to 5 minutes or until softened. Add the curry powder and cook, stirring, for 30 seconds or until fragrant.

Add the stock and potato. Bring to the boil. Reduce heat, cover and simmer for 10 minutes. Add the broccoli and cook for 6 to 7 minutes or until vegetables are tender.

Using a stick blender or food processor, puree the soup until smooth. Return soup to the pan and stir over a low heat until heated through. Serve soup into bowls and swirl each bowl with 2 teapsoons of the cream. Sprinkle with spring onion, if using.

(click here for a printable version of this recipe)