Curry Cream of Broccoli Soup

9 40 301
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Curry Cream of Broccoli Soup
Health Highlights


400 gm Broccoli, raw
1 2/3 tbsp shredded Cheddar cheese
200 ml Cream, 35% M.F
1 l Chicken broth (stock)
1 tbsp Butter, unsalted
1 medium White onion
1 tbsp Curry powder
1 tsp Salt
1 tsp Black pepper


In a medium to large pot, melt the butter and cook the chopped onion until golden.

Add the chicken broth and bring to simmer over medium heat.

Add the broccoli chopped in small stems, salt and pepper to taste, a tablespoon of curry powder, and bring again to simmer.

Simmer for about 15-20 minutes or until the broccoli is tender. Actual time depends on how large the broccoli pieces are.

Pull the pot aside on the stove and either use an immersion blender or transfer the liquid into a food processor. Blend well.

Return the blended liquid into the pot, add the cream and grated cheddar, a bit at a time so it will not clump. Mix well and serve hot, garnished with fresh parsley leaves if you wish. Decorate with a sprinkle of curry powder and a little cream.

Nutrition Facts

Per Portion

Calories 301
Calories from fat 210
Calories from saturated fat 123
Total Fat 23.4 g
Saturated Fat 13.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 6.8 g
Cholesterol 73 mg
Sodium 766 mg
Potassium 628 mg
Total Carbohydrate 14.1 g
Dietary Fiber 3.9 g
Sugars 3.7 g
Protein 10.6 g

Dietary servings

Per Portion

Milk Alternative 1.1
Vegetables 1.4

Energy sources