Broccoli, cumin & yogurt soup

Broccoli, cumin & yogurt soup
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Everyone has made broccoli soup once in their life, right? I would even be tempted to think it’s the first recipe a mom teaches her kids.

To rediscover this classic dish and make it a bit healthier, I added cumin, spinach, and plain yogurt (instead of cream) to my recipe.

A real treat!

  • ServesServes 6
  • Prep time5 min
  • Cook time40 min
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 2 tablespoons butter
  • 4 French shallots, roughly chopped
  • 1 potato, diced
  • 1/2 tablespoon ground cumin (or more, to taste)
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 large head broccoli, cut in chunks (including stalk)
  • 1 cup baby spinach
  • 1 tablespoon maple syrup
  • 4 cups vegetable broth
  • 1/4 cup plain yogurt

Steps

  1. In a large pot, melt the butter and sauté the shallots for 3–4 minutes. Add the potatoes and cumin and continue cooking for 3 minutes. Add the garlic. Season.
  2. Add the broccoli and spinach and mix well. The broccoli will become infused with the spices and the spinach will soften.
  3. Add the maple syrup, then pour in the vegetable broth. Add water if necessary. Simmer for 25–30 minutes.
  4. In a food processor, blend with yogurt. Adjust the seasoning and serve with your choice of garnish.

Tips & tricks

This soup freezes well, without the yogurt, of course.

 

GARNISH IDEAS

Croutons

Chopped fresh herbs of your choice

Plain yogurt

Recipe published on August 19, 2018