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Curried Broccoli Soup w/ Cumin-dusted Croutons

Curried Broccoli Soup w/ Cumin-dusted Croutons

Get Ready

Servings: Serves 6

Prep Time: 0 minutes

Cook Time: 52 minutes

Ingredients: Add ingredients to List

1 tablespoon canola oil
1 medium onion, diced
1/4 teaspoon Crushed red pepper flakes or to taste
2 teaspoons curry powder
6 cups low-sodium vegetable broth
1 lb broccoli, coarsely chopped
3 slices whole-wheat bread (about 6 oz. total)
1/2 teaspoon ground cumin
6 tablespoons coconut milk (optional)

directions:

A smooth and lightly spicy soup, accented with crunchy croutons, is just right for the cooler evenings of early fall; give this one a try even if you think you're not a broccoli fan. The optional coconut milk adds a bit of body and richness. May be halved and may be frozen.
1. Heat oil in a large pot over medium-low heat. Add onion and cook, stirring frequently, until the onion is softened and translucent, about 8 to 10 minutes.
2. Add the pepper flakes and curry powder. Continue to cook, stirring, until the spices are fragrant, 1 to 2 minutes.
3. Add broth and broccoli, and raise heat to medium-high. When soup comes to a simmer, reduce heat to medium low, cover, and cook, maintaining a simmer, until the broccoli is very tender, about 30 minutes.
4. While the soup simmers, make the croutons. Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Remove and discard the crusts from the bread slices. Cut remaining bread into 1/2-inch cubes and spread in a single layer on the baking sheet. Spray bread cubes lightly with olive oil cooking spray and dust evenly with cumin. Bake until dry and crunchy, 8 to 10 minutes, turning the bread cubes once halfway through cooking. (The croutons may be prepared up to 3 days in advance and stored, once cooled, at room temperature in an airtight container.)
5. When the broccoli is tender, remove the soup from the heat and puree using an immersion blender or a blender. Reheat the soup gently as necessary. To serve, ladle hot soup into 6 bowls. Top each with 1 Tbsp. of coconut milk if using and a small handful of croutons.
Source: Fresh Magazine September, October 2010

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Quantity Ingredients coupon
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1 tablespoon canola oil  
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1 medium onion, diced  
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1/4 teaspoon Crushed red pepper flakes or to taste  
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2 teaspoons curry powder  
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6 cups low-sodium vegetable broth  
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1 lb broccoli, coarsely chopped  
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3 slices whole-wheat bread (about 6 oz. total)  
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1/2 teaspoon ground cumin  
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6 tablespoons coconut milk (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 130 kcal (7%)
Calories from Fat 32
Total Fat 4 g (5%)
Saturated Fat 0 n/a
Cholesterol 0 n/a
Sodium 250 mg (10%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 8 g (32%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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