Creamy curried broccoli soup with Coriander marinated mung bean sprouts

Creamy curried broccoli soup with Coriander marinated mung bean sprouts :: Sonja Dahlgren/Dagmar's Kitchen

This was a quick evening creation. On one of all the lovely summer evenings we’ve been blessed with lately. An evening when the kids had been playing with the neighbour’s kids the entire afternoon, and when food had to be on the table in no time.

And even though I hadn’t been to the shop, it was one of those rare occasions when a few ingredients just seemed to jump out of the fridge and suddenly there was delicious soup on the table.

A soup that everyone loved.

To be on the safe side I used the same spices as I do for this soup. A long time favorite in our family.

And clearly the broccoli version of it was a hit too.

Everyone had seconds.

Coriander marinated mung bean sprouts :: Sonja Dahlgren/Dagmar's Kitchen

To add texture and make it heartier you could add some pasta leftovers or sour dough croutons for the kids. Or make the coriander marinated mung bean sprouts for more grown up taste buds.

The spicy mung beans add color and a little crunch plus they create a lovely contrast of hot and cold. Just the way I like it!

I blended the soup because I know my kids love their soups that way. And because that’s better when using the leftovers the day after. But you could of course leave the broccoli as is too.

Be back soon!


Printable recipe

Creamy curried broccoli soup with coriander marinated mung bean sprouts

serves four, including seconds

1 onion, finely chopped
1 garlic clove, finely chopped
a thumb-size piece of fresh ginger, grated
1 tbsp extra-virgin coconut oil
1-2 tbsp yellow curry powder
2 cans à 400 ml organic coconut milk
400 ml vegetable stock
1 large head of broccoli, cut into smaller florets including the stalk
1-2 tsp sea salt
freshly ground black pepper
juice from 1/2 lime to taste

1) In a medium pot, melt the coconut oil over medium heat. Add onion, garlic and ginger. Cook on medium low heat for about 5-7 minutes until slightly softened (do not brown). Add curry powder and stir until well blended.
2) Add coconut milk and vegetable stock and bring to a boil, cover the pot and simmer for 5 minutes. Add the broccoli and simmer for 5 more minutes, until the broccoli is just tender enough to purée.
3) Add salt and pepper to taste and puree the soup in a blender. Finish it off with the lime juice.

Serve with leftover pasta, quinoa (or the like), sour dough bread croutons or the mung beans below.

Coriander marinated mung bean sprouts

1 cup sprouted mung beans
2 tbsp olive oil
juice from 1/2 lime
fresh red chili, finely chopped (taste it first – and use according to your tastes)
a good handful of fresh coriander, finely chopped
sea salt

1) Combine all ingredients in a bowl, cover and place in the fridge.

Creamy curried broccoli soup with Coriander marinated mung bean sprouts :: Sonja Dahlgren/Dagmar's Kitchen

show hide 10 comments

Sini | my blue&white kitchen - June 28, 2014 - 2:34 pm

What a wonderful, flavorful soup. I can imagine me eating a bowl of it right here, right now. You never stop to inspire me, Sonja. Thank you. xoxo

Karin A - June 28, 2014 - 5:31 pm

Så gott och vackert! Inför semestern har jag nästan tömt kyl och frys men en färsk broccoli har jag faktiskt liggandes. :) Ha en fortsatt fin helg! Kram

Sonja {Dagmar's Kitchen} - June 29, 2014 - 11:32 am

Sini – Thank you so much! I would have invited you over for a bowl had you lived closer… ;-) xoxo

Karin – tack snälla! Ja och en god soppa kan man ju få till bara man har minst en grönsak till hands ;-) Hoppas du får en härlig semester! Kram

Kristin // The Chocolate Box - July 1, 2014 - 8:01 pm

Åh vad gott, måste göras! Får se om jag kan lura i min köttälskande karl denna, annars gör jag den bara till mig själv, sådeså ;)

Thalia @ butter and brioche - July 5, 2014 - 11:56 pm

wow what a great recipe & your photography is beautiful. love the flavour combination too, thanks for the inspiration.

Rebecca - August 22, 2014 - 10:47 am

I LOOOVE Broccoli.. so making this. It looks delicious and right up my alley. Bec x
http://www.dancingthroughsunday.com.au

Marika - October 14, 2014 - 1:59 pm

Ser makalöst gott ut! Måste bara fråga, vart kommer de vackra prickiga skålarna från? Upp på julens önskelista ska dem! :)

Sonja {Dagmar's Kitchen} - October 21, 2014 - 12:03 pm

Marika – tack! Skålarna kommer härifrån: http://shop.herriottgrace.com/product/stoneware-porcelain-bowls

12 Soups to Warm Up Your Winter - Thou Swell - December 19, 2015 - 2:16 am

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[…] the ramps when not in season) and other kinds of hummus, this soup topped with spicy chickpeas, this soup topped with mung bean sprouts and endless variations of chickpea/lentil patties like these (in Swedish […]

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