Reviewed: Nov. 9, 2009

I made a few modifications to the soup. As other reviewers suggested, I cooked the veggies in garlic and oil before adding the chicken broth. I stuck to sodium free broth, and then added salt to taste at the end. I probably more than doubled the curry powder, and also put in some garam masala. I would have used a food processor on half of the soup, but I don't own one. I think this would have given it a really nice consistency. Otherwise, I great base soup - I'll definitely make it again. I added a little extra curry powder to up the spice, and put in some

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Kristastic

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Reviewed: Oct. 25, 2009

I had a few mushrooms that I had to use so added them too. I sauteed the sliced mushrooms with the onion before adding to the other veggies cooked in the chicken broth. (I added the curry to the onion/mushroom mixture and let it saute a bit as well.) A very pleasant, comforting soup.

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gapch1026

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Reviewed: Oct. 19, 2009

This was great. I didn't change much accept that I added onion powder because I didn't have an onion and I added a potato. The curry was a nice addition.

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Aeater

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Reviewed: Sep. 25, 2009

Very good soup. Only change I made was to saute the onion before adding the broth & veggies. Fast & easy to make. Will definitely make this soup again.

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-egg-

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Reviewed: Sep. 11, 2009

Great soup very fast & easy, I added celery,carrots,potatos, about 6-8 gloves garlic, heaping tbs of curry, cut some avocado and put it at the bottom of the soup bowl. Yum Yum

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GODDESS54

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

Great comfort food. Quick to make and so yummy! I made a few minor changes; I left out the curry powder as I planned to feed it to my toddler (she loved it by the way!) and the bouillon granules. I also only had beef stock on hand so I used a carton of that then added water to it just until my veggies were submerged. At the end I pureed it with my hand blender to make it extra smooth and creamy. It was enjoyed by all. Did I mention that it only took 30 mins in total to prepare? I'll be making this again in a pinch!

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cookaholic

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Stouffville, Ontario, Canada

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Reviewed: Mar. 1, 2009

I use this recipe as a base and I think it's delicious. I boil my vegetables in the broth until soft and then I strain them out, puree them and then add them back to the stock. Just my preference in texture. Lovely.

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Maggie

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Reviewed: Jan. 29, 2009

This is a good recipe to use up steamed cauliflower and broccoli leftovers. I sauteed the onion in a little butter before adding the chicken stock, cauliflower and broccoli. Since everything only then needed to be heated, the recipe took about 20 minutes start to finish.

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Elsie

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Reviewed: Jan. 26, 2009

This was good. I followed the suggestions of other reviewers by softening the onions in some butter and I also added chopped carrots. I coursley chopped the vegetables. I took out most of the mixture (leaving some chunks) and blended it and then put it all back in the pot. I used half/half unstead of milk. Creamy and good.

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CHERFREAK

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Reviewed: Oct. 4, 2008

Really good flavor. I altered slighty since we are vegetarian, used vegetable broth and vegetable bouillon. Also added some minced garlic and chopped red pepper. Used 1/2 cup of heavy cream and 1/2 cup milk. Turned out so good!! Thanks

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Dee Dee

Cooking Level: Intermediate

Living In: Peoria, Illinois, USA

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Reviewed: Oct. 2, 2008

Very nice, thanks for the recipe

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Robynne

Cooking Level: Expert

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Reviewed: Jul. 22, 2008

I thought this recipe was excellent. My entire family enjoyed it. Like everyone else, I made a few changes to it though. I initially sauteed the vegetables in oil to soften them. Once tender, I added my "broth." I added a total of 8 cups of "broth" - well, water, and added two chicken and one vegetable bouillon cubes. That made this soup go a lot further, and still retained the taste. I used two bunches of broccoli, and half a head of cauliflower. I also shredded in two carrots, and added 4 cloves of garlic, minced. I then used a hand blender in the pot to smooth out the soup. Next time I may leave some chunks to add a little more texture. Overall, I was very pleased with this soup, and will definitely make it again.

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Neppers

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: May 19, 2008

This was an interesting one. I love broccoli cheese soups, and I love curry, but I guess I just don't love them together. I thought it was a wierd combo. It also didn't get very creamy, although I let it cook awhile, hoping it would thicken. Then I pureed some of, but it just gave it a wierd flourescent green color.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

Very good soup that was enjoyed by all. Next time I will chop the vegitables in a food processor. Just think the soup will become more smooth and flavorful. Definitely increase the amount of curry for more flavor...thanks for the recipe.

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mph

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Reviewed: Jan. 25, 2008

My family enjoyed the soup. However, I made several variations. First of all I reduced the cauliflower, as others have suggested to 50/50 with the broccoli. Added some carrots (for color)& celery. Cut all the vegtables in a food processor which eliminated a lot of chopping and pureed 1/2 of the final soup in a blended. Lastly, my household is not big on curry so we scratched the curry but added 1/2 cup of sour cream.

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osheajandk

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Reviewed: Jan. 17, 2008

This was fantastic soup. I made it even easier by using frozen broccoli and cauliflower. The curry was a nice touch. I'll definitely put this on a regular rotation! Thanks!

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Karalyn

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

Well, I did this. I sauteed the onion, garlic, broccoli and cauliflower...added the quart of chix broth and let that cook for 15 min. Then I added an entire 15 ounce jar of Tostitos brand Con Queso. Blended it with the immersion blender until smooth. The kids are wolfing it down and served it with chips. Easy lunch!

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Cara

Cooking Level: Intermediate

Home Town: Mount Prospect, Illinois, USA

Living In: Woodridge, Illinois, USA

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Reviewed: Jan. 3, 2008

This soup didn't seem to have enough flavor. I ended up adding 2 cloves of garlic to this recipe, and about 1 tsp additional curry powder (2 tsp total). The texture was thick enough that I didn't add the flour mixture to the soup. I'd say this recipe was just OK. I'm not sure if I'll make this again.

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RG1

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

I softened the onion in the stockpot before adding the broth and veggies. Also added the curry powder until it was how I wanted. Had it with onion paratha. Good stuff. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 8, 2007

My husband, who does not like soup, loved this soup!! I have made twice now in the past couple of weeks as I had an abundance of cauliflower. The first time according to directions, the second as a vegetarian alternative (no chicken broth or bouillon) This is delicious - tweaked a bit due to other reviews, specifically blending everything to get a thicker texture of soup. Will pass along to others and make again and again! Thank you!

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