When it’s rainy outside and all you want to do is stay in, the perfect food to fill your body and soul is soup. About a month ago, I made a creamy cauliflower soup and used that recipe as inspiration for this one, made with broccoli instead. Once you have the basics down of the ratio of ingredients, making soup is much easier than it looks.
> 3 1/2 cups unsweetened almond milk
> 3 teaspoons mild curry powder
> 1 yellow onion, chopped
> 3 cloves garlic, chopped
> 5 cups broccoli florets, cut into bite-size pieces
Heat 1/2 cup almond milk in a large saucepan over medium heat. Add onion and garlic, and cook until soft, about 10 minutes. Add broccoli, curry powder and remaining almond milk. Cover and simmer until broccoli is very tender, about 30 minutes.
Taste and adjust seasoning with more curry powder or salt, if desired. Puree in a blender until smooth. Transfer to bowls and garnish with roasted sunflower seeds.
Makes 4 servings.