I use broccoli stalks in my daily veggie juice. As a result, I'm left with bunches of florets. After gathering enough florets, I make this yummy Creamy Broccoli Curry Soup. It's easy and deelish!
How to Make It:
Saute about 1 cup of chopped leeks in 1 tablespoon of butter in a stock pot until softened. Add broccoli florets and vegetable or chicken stock until the florets are just popping up above the stock. Bring to a boil then simmer for 40 minutes or until broccoli is soft. Remove from heat and let sit for 10 minutes. Use an immersion blender to blend completely. Add 1/2 cup heavy cream, 1 teaspoon ground curry, 1/2 teaspoon ground cumin and salt to taste. Return to heat and stir until ingredients and flavors are heated through. Serve!