Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Curry Broccoli Soup with Bacon and Toasted Almonds
- Servings
- 5
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.
Ingredients
- 4 Organic Prairie Uncured Hardwood Smoked Bacon slices
- 2 tablespoons olive oil
- 1 cup finely chopped leeks
- 1⁄2 cup finely chopped carrots
- 4 cups finely chopped broccoli
- 1 teaspoon curry powder
- 1⁄2 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
Directions
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.
Copyright by Terese Allen
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