Curry Basil Broccoli Bisque

Curry Basil Broccoli Bisque Photo: Manja Wachsmuth

Serves 4-6

This luscious soul warming spiced soup can be ready to serve in 30 minutes!

Ingredients:

3 Tablespoons XVO or vegetable oil
125 g onion, peeled and chopped
4 tsp medium curry powder
100g leeks, washed, drained and sliced
50g each celery and carrot, chopped
25 g garlic, chopped
100g/1 apple, peeled, cored and chopped
250 g cooked potato
1 litre veggie or chicken stock
500 ml water
500g broccoli, rough chopped
2 blocks frozen basil puree# or large bunch fresh basil leaves roughly chopped
120 cream*
1 tsp lemon juice
2 tsp sugar
1 tsp citrus salt, 1 tsp garlic salt
freshly ground pepper to taste

Method:

Heat the oil over medium heat in a large (4 litre) pot.

Add the onion stirring to coat in oil and cook until softened, 5-6 minutes.

Stir in the curry powder to bloom about 2 minutes then add leeks, carrot, celery, garlic and apple, stirring occasionally until softened.

Add the potato, stock, water broccoli and basil.

Stir to combine, then place a lid on top and bring to a gentle simmer, stirring occasionally until vegetables are fork tender.

Add remaining ingredients. Using a stick or bar blender add remaining ingredients and blend until smooth rich and creamy. Season to taste with additional Taipa salt and fresh ground pepper.

Top with a sprinkling of crispy friend shallots or onions and a chunk of toasty garlic bread on
the side.

*cashew cream vegan option