- 1 tbsp olive oil
- 1/2 onion, minced
- 3 garlic cloves, crushed
- 2 tsp curry powder
- 1/2 tsp pepper
- salt
- 3 cups chicken stock
- 1 cup water
- 1 bunch brocooli, cut into florets
- 1 large potato, peeled and cut in 1/2 inch cubes
- 1 1/2 cups of milk
- In a dutch oven, add olive oil and saute the onion for 5 minutes. Add the garlic and saute until tender.
- Stir in the curry powder, salt, and pepper. Pour in the broth and the water. Bring the soup to a boil.
- Add the broccoli and the potato. When the mixture returns to a boil, reduce the heat and simmer covered for 25 minutes.
- Pour the soup and vegetables in to a blender and puree until smooth.
- Return to the pot and stir in the milk. Heat through but do not boil. Check the seasoning.
- Serve.