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Creamy Broccoli Curry Soup
Prep time
Cook time
Total time
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Recipe type: Mama Nature’s Bar & Grill Recipe Book
Cuisine: Curry
  • 6 yukon gold potatoes
  • 1 medium yellow onion
  • 4 heads of broccoli
  • 2 carrots
  • 2 garlic cloves
  • 3 Tbsp oil
  • 8 cups water
  • 2 Tbsp veggie broth powder
  • 4 Tbsp nutritional yeast
  • 2-3 tsp Buddha Shake Curry Mix™
  • 3 Tbsp flour (optional)
  • Salt to taste
  1. Finely chop the garlic and onion. Thinly slice the carrots and cut the broccoli and potatoes into ¼-inch pieces. Peeling the potatoes is optional. In a soup pot, sauté the onions and garlic in the oil for 5 minutes on medium heat. Add the water, potatoes, carrots, broccoli and all the spices and bring to a boil. Reduce heat to low and simmer for 35 minutes or until the potatoes are soft. Take ¾ of the soup and blend in a food processor or blender. Return to the soup pot and mix well. Add more water if it’s too thick for your liking, or add flour if you want it thicker.