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Broccoli cream soup with curry tofu
Nourishing broccoli cream soup with curry, fried tofu, and coriander

Creamy curried broccoli soup with crispy tofu

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Cream soups can often be boring, but not this version! Here, the fresh green taste of broccoli is elevated to new dimensions by the warmth of ginger and curry, while coconut milk makes it velvety without dairy. The soup itself is 'just' a liquid, but the crunchy, spiced tofu and toasted seeds on top make it a complete main meal. An immune-boosting bowl that warms you through.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 395 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Stick blender or liquidiser
  • Frying pan
  • Knife, chopping board

Allergen Information

⚠️ Soya
⚠️ Sesame seeds

Instructions

1 ✓

Press the tofu with kitchen paper, then cube. Toss with a little olive oil and curry powder, then fry in a hot pan until crispy. Set aside.

Tip: You can sprinkle the spices at the end of frying if you fear they'll burn in the hot oil.
2 ✓

Chop the onion, garlic, and ginger. Separate broccoli into florets; peel and dice the stalk.

Tip: The broccoli stalk is sweet and tasty, don't throw it away! Just trim off the woody skin.
3 ✓

Heat a little oil in a saucepan, sauté the onion until translucent, then add garlic, ginger, and curry powder. Fry for 1 minute.

Tip: Aromatics are truly released in fat.
4 ✓

Add the broccoli, cover with just enough water (or less for a thicker soup), and season with salt. Cook covered for 8-10 minutes until soft.

Tip: Don't overcook! If it remains 'al dente', the colour will be nicer.
5 ✓

Pour off some of the cooking water (set aside), add the coconut milk, and blend until completely smooth. Thin with the reserved cooking water if too thick.

Tip: The fat content of the coconut milk emulsifies the soup, giving it a creamy texture.
6 ✓

Squeeze in lime juice to taste, bring to a boil once, then serve topped with the fried tofu, sesame seeds, and coriander.

Tip: The acid (lime) 'brightens' the flavours and highlights the sweetness of the vegetable.

Recipe FAQ

Why did the broccoli soup turn brown?
Broccoli chlorophyll breaks down under heat and acid, resulting in a brownish colour. Don't overcook it, and only add the lime when serving!
The soup is too thin, what should I do?
Boil uncovered to evaporate water, or blend in half a boiled potato as a thickener.

Ingredients

  • 400 g Broccoli (including stalk)
  • 300 g Tofu
  • 400 ml Coconut milk (tinned)
  • 2 tsp Curry powder
  • 10 g Fresh ginger
  • 2 clove(s) Garlic
  • 3 ml Olive oil
  • 1 pc(s) Red onion
  • 1 pc(s) Lime
  • 10 g Fresh coriander
  • 15 g Sesame seeds
  • 1 tsp Salt
  • 1 tsp Pepper