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Recipe: Curried Broccoli Soup

Try this delicious, veggie-packed soup for dinner with your family! 


  • 2 tablespoons organic ghee or unrefined, organic coconut oil

  • 4 leeks, white and light-green ends only, cleaned, trimmed, and thinly sliced

  • 1 large yellow onion, roughly chopped

  • 3 medium shallots, roughly chopped

  • 1 1/2 pounds broccoli, trimmed and cut into uniform-sized pieces

  • 4 cups organic bone broth or stock of choice

  • 1 tablespoon curry powder

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1 cup full-fat coconut milk

  • 3 tablespoons of pumpkin seeds

Tips: If using canned coconut milk, make sure the can is BPA-free. If using ghee, select a brand made with organic butter from grass-fed cows.



  1. In a large stockpot, melt the ghee or coconut oil over medium heat.

  2. Add the leeks, onion, and shallots, and saute until softened, 5 to 10 minutes.

  3. Toss in the chopped broccoli and add the broth. Top off with some water if the vegetables aren’t fully submerged. Bring the soup to a boil over high heat, and then lower the heat to a simmer. Continue cooking for 20 minutes or until the vegetables are soft.

  4. Add the curry powder and season with salt and pepper to taste.

  5. Turn off the burner and cool the soup slightly. Use an immersion blender to puree the ingredients together, or put divided portions into a blender and puree until smooth.

  6. Return soup to pan, add the coconut milk, and stir to incorporate.

  7. Turn the heat up to medium high to bring the soup back to a boil before serving.


Makes 6 servings (1 serving ≈ approximately 1 cup or 8 ounces).


Nutrition Information:

  • Calories: 193
  • Fat: 13 g
  • Saturated Fat: 10 g
  • Cholesterol: 12 mg
  • Sodium: 242 mg
  • Carbohydrates: 17 g
  • Fiber: 4 g
  • Protein: 6 g

Recipe from the Institute for Functional Medicine.

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