Recipe: Curried Broccoli Soup


No waste necessary: There are a few great ways to utilize broccoli stems in your cooking instead of throwing them away. The best way, especially on a cold winter night? Make soup, of course.

Curry works wonderfully well with broccoli – the Eastern spice adding a little extra warmth; that special something to a Midwestern classic. This recipe has just the right amount of heat, and still maintains a rich creamy tartness from the yogurt, and a warm heartiness that will satisfy any Minnesota appetite.

Curried Broccoli Soup, yield: 2 quarts


2ea large russet potato, peeled and chopped

6c broccoli stems, roughly chopped

1ea yellow onions, chopped

5 cloves garlic, peeled and smashed

2T fresh ginger, peeled and chopped fine

4c vegetable stock, home made or low sodium

4c yogurt, high fat/Greek

3T apple cider vinegar

4T curry powder

3T turmeric powder

2t cayenne

TT salt


  1. Place the potatoes, onion, broccoli, garlic, ginger, cider vinegar, turmeric, curry powder, and vegetable stock in a large pot. Bring to a boil. Once boiling, reduce heat. Cover and simmer for 30-45 minutes or until beyond tender.  Make sure to cook the shit out of the veggies here.  They should have zero resistance when pressed into.  This will ensure a smooth finish product.
  2. Remove from the heat and stir in yogurt.
  3. In a blender, puree mixture in batches until smooth.  Strain through a fine mesh sieve.  This will remove any fibers that didn’t blend and give you velvety texture.
  4. Season with salt and cayenne.
  5. Taste.
  6. Top with popcorn, chili oil and/or bacon if desired.
  7. Last, most importantly, enjoy.
Previous articleThe fountain of youth growing in your own backyard
Next articleThe Met Council wants more affordable housing (and they’ll help foot the bill)
Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.