Creamy Yellow Curry Broccoli Soup [Dairy free, Gluten free, Grains free, Sugar free, Vegan]


Soup making may be interesting as we want it to be!  Broccoli is a vegetable that I have struggled with over time and I am gradually beginning to enjoy combining it with flavours and ingredients that are appealing to my palate.  I’m glad that the cooler weather is providing the inspiration for soup making! :)While green curry paste is my choice in flavoursome soup making, a try out with the yellow variety worked well in this creamy broccoli soup.  The tempering of the soup is at your discretion – a small amount of curry paste for a less spicy taste, just enough to add the flavour you seek or more to create a spicy soup indulgence.

The addition of  garlic, onions and cumin seeds braised in a bit of extra-virgin olive oil, lends a fuller taste to the soup and creates a flavour-filled base that you can build on with the addition of veggies and / or meats of your choice.  While for extra flavour, preservative and sugar-free stock is important, water works just as well – what’s important is that base that makes the soup both tasty and full of flavour!

This was a quick make in this broccoli soup, and I deliberately wanted it creamy and smooth, so once cooked, in less than 15 minutes, I added it to the blender and blended for a few seconds to get the consistency I wanted.  It may be left chunky if you prefer.  I used fresh broccoli in this make, however frozen may also be used.



750g broccoli florets

1tblsp extra-virgin olive oil

1 small onion, chopped

1-2 cloves garlic, chopped

½ – 1 tsp cumin seeds

2-4 tblsp yellow curry paste [a combination of Tumeric, galangal, lemongrass, shallot, kaffir lime leaves, coriander seeds, curry powder, red chilli and salt]

2 cups vegetable stock or 2 cups water

1 cup coconut milk (preservatives and sugar free)

Optional:  2 tblsp almond nut butter or cashew nut butter which reduces the spicy pungency and adds  a fabulous nutty tasting flavour.


Here’s How

  •  Heat the oil on a soup pot on medium stove top heat.  Add in the cumin seeds and when they begin to sizzle, add in the garlic and onions and saute until the onions are soft and translucent
  • Using the thickened topping of the coconut milk, add the yellow curry paste and mix well, then add this mixture to the onions and allow this to combine for a minute or two.
  • Add in the stock or water and the coconut milk and bring to a simmer.
  • Add the broccoli. Bring back to a simmer and cook uncovered for 8-9 minutes or until the broccoli is tender.
  • If using the nut butter, remove the pot from the heat, stir in the nut butter, taste and adjust the seasoning if required.
  • Carefully pour the soup into a blender, and blend until smooth, if preferred.

For a more fragrant soup, serve with a handful of basil leaves scattered

For a meaty option, you can add in cooked chicken breast or thigh strips when you add in the broccoli


Serve and Enjoy! :)







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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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