Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Curried Celery and Broccoli Soup

Scrumptious curried celery and broccoli soup with the goodness of coconut cream, sprinkled with curry powder, mildly tempered with mustard seeds, curry leaves ,chopped dried red chillies and drizzled with Extra Virgin olive oil.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients and Quantity:

Broccoli chopped – 1 ½ cups

Celery, chopped- ¼ th cup

Ginger, grated- ¾ th inch piece.

Coconut cream- 60 ml

Vegetable stock- 03 cups/ or more as desired.

Salt- to taste

Extra Virgin olive oil- 02 tsp.

For the tempering:

Extra Virgin Olive Oil- 1/4th tbsp.

Mustard seeds- 01 tsp.

Curry Leaves, chopped- 01 sprig

Curry powder – ½ tsp

Extra Virgin oil for drizzling- 02 tsp.


In a medium pot, add extra virgin olive oil add ginger, sauté now add broccoli, celery , saute for 2 minutes. Add 03 cups of vegetable stock.

Bring to a boil, simmer until a tender.

Set aside to cool.

With the help of a blender make a smooth puree.

Simmer, add coconut milk. Add salt to taste.

Whisk. Remove from the flame. Pour the soup into 04 soup bowls.

In a non-stick pan add oil. Add mustard seeds, let them splutter, curry leaves, chopped dried red chillies. Sauté for ½ a minute ensuring that the tempering does not burn.

Sprinkle the curry powder on the soup and pour this tempering and serve hot.

Chef Tips:

You may add a little grated ginger in the tempering to further enhance the flavor of the soup.


No Comments Yet.

What do you think?