I had some fresh vegetables in the fridge which I needed to use up, so I made this vegetable soup which has a hint of curry taste to it. It was creamy and delicious!
Broccoli-Cauliflower Vegetable Soup
3 tablespoons butter
1/3 cup chopped red onion
1 cup chopped carrots
1 cup thinly sliced celery
3 small cloves garlic, minced
5 tablespoons all purpose flour (Yes that's correct, 5 TBSP.)
3 cups chicken broth
1/2 cup water
2 teaspoons chicken bouillon granules
1 cup chopped cauliflower (See *Note)
1 cup chopped broccoli (See *Note)
1/2 cup half-and-half cream
1/2 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon black pepper
In a large stock-pot, melt the butter over medium heat.
Add the onion, carrots, and celery. Sauté the vegetables for 8 minutes; stirring frequently.
Add the garlic, and cook and stir for 1 minute more.
Add the flour, and stir until the flour has incorporated into the vegetables. This just takes a few seconds.
Gradually add the chicken broth and water, and stir continuously with a fork, to loosen the flour from the bottom of the pot.
Keep stirring the pot, till the broth has thickened.
Add in the broccoli, the cauliflower, and the bouillon; stir to incorporate the granules.
Turn the heat to high, and bring soup to a boil.
Once the soup comes to a boil, reduce the heat to a simmer, cover, and simmer the soup for 20 minutes; stirring occasionally.
Pour in the half-and-half, and add the curry powder, salt, and pepper, and stir.
Heat the soup through, but do not let it come to a boil.
Ladle the soup into bowls and serve.
Yields: 4 servings
*Note: When I'm prepping the vegetables to make this soup, I don't actually chop the broccoli and cauliflower. I just cut the vegetables into some-what small floret pieces, but not too small.