Spicy Cream of Broccoil Soup

Ingredients:1 chopped onion
1 carrot, sliced thin
1 teaspoon curry powder
2 teaspoons mustard seeds
2 tablespoons butter
400g broccoli, chopped coarse
400ml Vegetable stock (1 used 1 oxo cube to make this)
200ml water
1 1/2 teaspoons lemon juice, to taste
70g sour cream
60g double cream
(For vegan option, replace the creams with either soya cream, or I have used a can of cocnut milk)

Method

• Cook onion, carrot, curry powder, mustard seeds and salt and pepper in butter over moderate heat, stirring, until onion is soft.
• Add broccoli, stock and water and simmer, covered, for 15-20 minutes, or until broccoli is very tender.
• Puree soup in batches until smooth.
• Whisk in lemon juice and season to taste.
• Heat over low heat and whisk in sour cream & double cream. Do not allow to boil.
• Serve with a swirl of double cream on top.

This is a lovely creamy soup. Works well using coconut milk for a dairy free version.  The spices are very subtle and do not overpower the dish. Tastes even better the day after.

Rating: 9/10