Curried Cream of Broccoli Soup

A handheld bowl of Curried Cream of Broccoli Soup

This is my exploration into the best breakfast ever. I don't mean the most delicious, but I hope the best breakfast is also delicious. I mean the breakfast that satiates me and carries me through the morning with energy, passion and focus. 

Through this experiment, I've noticed that I feel best when I eat vegetables in the morning. I also crave creamy and savory, hence my previous attraction to well-salted oatmeal. I created this recipe to play with all of the different ways I can experience satisfaction.

Sometimes, I get hungry before lunch if I don't have some protein too, so there's an option to add some sausage to this soup.

INGREDIENTS 

  • 2 medium sized brocoli crowns
  • 2 Tb coconut oil
  • 2 large carrots
  • 3 large stalks of celery
  • 1/2 red onion
  • 3 cloves of garlic
  • 1/2 tsp each ground coriander, cumin, turmeric, ginger, black pepper OR 1 Tb curry powder
  • 1 can of coconut milk
  • 1 cup bone broth or vegetable broth
  • sea salt to taste

Optional: 1/2 pound of chicken or turkey sausage

Makes 4 servings.

DIRECTIONS

1. Preheat oven to 400'F. Peel and trim broccoli stems and chop into bite-sized pieces. Toss broccoli with one tablespoon of coconut oil, salt and pepper, and slip into the oven in a roasting pan for 30 minutes, or until soft.

2. Dice carrots, celery, onion and garlic, and sauté with one tablespoon of coconut oil on medium-low in a heavy bottomed saucepan. When the vegetables are soft, and the onions have become translucent, stir in spices, coconut milk and broth, and bring to a simmer. 

3. Remove roasted broccoli from the oven and stir into soup. Turn heat off and use immersion blender to create a smooth, creamy bisque. Taste for salt. Serve with a squeeze of lemon.

4. Optional: In a small cast iron pan, brown 1/2 pound sausage until cooked through, and stir into soup. Serve warm and with a squeeze of lemon. 

Right After Eating: I had a huge bowl of this soup, so right afterwards I felt warm and full. I noticed the carb-craving dragon rear up just a moment, but it passed. 

Two Hours Later: I still felt pleasantly full, and had great attention for my work. As with the kale and sweet potato hash I had last week, I felt full and energized and didn't need to stop for my morning snack break, and pushed lunch back half an hour. I think vegetables give me more energy and focus.