Soup is one of my favourite winter meals, namely because it’s so versatile. The other night I had a hankering for some cheesy broccoli soup (surprise, surprise, anyone who knows me would say) but don’t eat dairy… which makes the “cheesy” part of cheesy broccoli soup a little difficult. As someone who rarely backs-down from a challenge, I decided to craft up an alternative. The result? This badass curried squash, broccoli and cauliflower soup.
Many years ago I learned that all great soups start with 3 ingredients, then you build up from there. This is the one and only rule I follow when making soup. My go-to ingredients are always a lot of garlic, (and I stress, a lot. I love garlic) onion and celery; which I sauté in coconut oil. Once I have my base together, I dazzle it up with whatever I’m craving. In this case, something that mimicked the creaminess of cheesy broccoli soup, without any actual cheese. A challenge, yes. But I’m happy to report, possible.
Hope you enjoy this recipe as much as I did!
Creamy Curried Squash, Broccoli and Cauliflower Soup
1-2 tablespoons of coconut oil
1 head of garlic, peeled and finely diced
1 large onion, diced
3-4 ribs of celery diced **If it still has the leaves on it, chop those up and add them too, they add great flavour ????
1 litre (or 4 cups) of good quality chicken bone broth **It’s okay to sub regular stock, you just won’t get the benefits of bone broth
1 head of cauliflower **If I have time, I usually roast my cauliflower for 45 mins in a 400 degree oven. It’s okay to skip this step though
1 head of broccoli
1 large butternut squash, cut in half and roasted in the oven at 400 until soft
2-3 tablespoons curry powder, depending on your taste
Sea salt or herbamare to taste
1/4 cup nutritional yeast **This is optional but it adds a nice cheesy flavour and an healthy dose of B vitamins
- Melt oil in a large pot. Add onion and sauté for 5 minutes until soft, then add garlic and celery and sauté for another 5 mins. If the pan starts to get too hot, you can add a little water to help cool it down.
- Once they are all soft and starting to brown, add the curry powder and sauté another minute. Then add the stock, the squash, the broccoli, cauliflower, and sea salt.
- Turn the heat down to simmer and cook until the broccoli and cauliflower are soft.
- Add the nutritional yeast and stir.
- Blend until smooth, serve and enjoy.
I usually serve with a big green salad.
Note: Making bone broth is super easy. I usually make chicken bone broth.
How To Make Bone Broth
- After roasting a chicken place the entire carcass in a slow cooker with just enough water to cover, then add 1/4 cup apple cider vinegar, any veggies you have (like onions, garlic, celery and carrots) and sea salt to taste.
- Once everything is in your slow cooker, set it to low and let it cook for 12 to 18 hours. Strain once finished.
- You can either use your broth right away, or store it in your fridge for up to a week. It also freezes well and will last in your freezer for up to 3 months.
When you put your stock in the fridge it should “gel.” A sign that your broth contains the gelatin or collagen leached from the bones. Bone Broth is loaded with vitamins and nutrients, is immune boosting, and can help heal your gut. If your broth does not gel, you may not have added enough vinegar, or cooked it too high and too fast.
To get the most nutrients possible from your broth, make sure that you use grass fed or pasture-raised organic meat. Spud.ca has great pasture raised and grass-fed meat options.