Curry Broccoli Soup with Bacon and Toasted Almonds

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Use the freshest, deepest green broccoli you can find for this recipe—just chopping it will make you feel more fit! A little bacon adds a smoky savor to the soup, but for a vegan version, eliminate the bacon, increase the amount of olive oil to 3 tablespoons, and use vegetable broth instead of chicken stock.


  • 4 Organic Prairie Uncured Hardwood Smoked Bacon slices
  • 2 tablespoons olive oil
  • 1 cup finely chopped leeks
  • 12 cup finely chopped carrots
  • 4 cups finely chopped broccoli
  • 1 teaspoon curry powder
  • 12 teaspoon dried basil
  • 1-2 pinches cayenne pepper
  • 3 cups chicken stock or vegetable stock
  • 1 cup Organic Valley Soy Milk (Unsweetened or Original)
  • salt & pepper
  • 3 tablespoons slivered almonds, lightly toasted


1. Heat a medium sized soup pot over medium flame. Chop the bacon into small pieces and add it to the pot. Cook, stirring often, until bacon is browned. Use a slotted spoon to transfer bacon bits to paper towels to drain. Discard all but 1 tablespoon of the bacon fat in the pot.

2. Add olive oil to the pot and heat briefly. Stir in leeks and carrots; cook, stirring often, until vegetables soften. Stir in broccoli, curry powder, basil, and cayenne; continue cooking a few minutes longer, stirring occasionally.

3. Add chicken or vegetable stock and bring mixture to simmer. Cook soup until broccoli is tender, 10-15 minutes. Stir in the bacon and soy milk, season to taste with salt, and heat through. Serve each bowl with a sprinkling of slivered almonds.

Serving Suggestions

For a smoother, slightly thickened texture, partially puree the soup with a hand-held immersion blender after adding the soy milk.

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