Curried Broccoli Bisque

By: Joan
Region: Northeast
Soup Group: Vegetarian
Competing Against: Lentil

Servings: 4
Prep Time: 15
Cook Time: 15


  • Lime Zest - 2 tsp
  • Lime Juice - 1/4 cup
  • Broccoli, chopped coarsely - 16 oz
  • Low-Sodium Vegetable Broth - 4 cups
  • Yellow Onion, chopped - 1/2 cup
  • Scallions, chopped - 1/2 cup
  • Salt - 1/2 tsp
  • Curry Powder - 1 tbsp
  • Red Pepper Flakes - 1/16 tsp
  • Black Pepper - 1/8 tsp
  • Lime Slices - 4
  • Plain Yogurt - 1/4 cup

Zest then juice the limes. Reserve 1 teaspoon of the zest for garnish.

In a large saucepan, place the broccoli, broth, onion, scallions, salt, curry powder, pepper flakes, pepper, and remaining lime zezt. Heat to boiling; drop to a simmer and cook partially covered 10-12 minutes until vegetables are tender, stirring occasionally.

Spoon into a processor or blender in batches and puree, adding the lime juice at the end. Return to pan and reheat.

Ladle into warmed bowls, top with lime slices and yogurt, and sprinkle with reserved lime zest. Serve.

Not a bit of starch in this soup (I'm not sure that's exactly true chemically), but you feel like you've had something to eat when finished. George H. may have hated the soup, but my friends and family don't. Like many of my soups, I can see it hot, cold, or at room temperature.

Posted February 4th, 2013