Broccoli, cumin & yogurt soup
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!
Particularities
- 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
- 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.
- Add the broccoli and spinach and mix well. The broccoli will become infused with the spices and the spinach will soften.
- Add the maple syrup, then pour in the vegetable broth. Add water if necessary. Simmer for 25–30 minutes.
- 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
