Guest Post by Kelly, at The Pink Apron: Broccoli, Apple and Peanut Soup

Broccoli Apple Peanut Soup

From Kelly:  Patti graciously asked me to pen a post while she is away on vacation. She will be helping me out by sharing a post on mine as well. I write for the blog The Pink Apron, which I consider a marriage of from-scratch techniques and modern flavors. I wanted to share with you my recipe for Broccoli, Apple and Peanut Soup because it introduces familiar ingredients in a unique way. While this combination may sound esoteric, together the flavors meld so naturally you’ll wonder why you didn’t try it sooner. I especially love the addition of red curry paste. It adds a nice heat and Thai-style flavor to balance out the sweetness in the soup. I like to keep this soup a little chunky, but you can vary how much you blend it to meet your tastes.

Broccoli, Apple and Peanut Soup
From The Pink Apron, adapted from Vegan Soups and Hearty Stews for All Seasons
Serves 6

  • 1 teaspoon olive oil
  • 2 large onions, peeled and chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and sliced
  • 4 cups vegetable broth
  • 2 medium apples, peeled, cored and diced
  • 1 tablespoon red curry paste
  • 1/2 cup natural-style peanut butter
  • 6 cups broccoli, finely chopped
  • Salt and freshly ground black pepper
  • Chopped roasted peanuts, to garnish


Heat oil in a Dutch oven over medium low heat. Add unions and sauté until translucent. Add garlic and carrots and continue to sauté until the unions are golden.

Add broth, apples, and curry paste. Bring to a rapid simmer, and then lower the heat. Cover and simmer gently for 15 minutes, or until apple and carrots are tender. Remove from heat.

Transfer 2 cups of the solid ingredients from the soup to a food processor. Process until smooth and add back into the Dutch oven, stirring well to distribute. Add peanut butter to the soup, about half at a time, stirring until completely blended with the broth. Return to low heat.

Meanwhile, steam the broccoli in a sauce pan with about 1/4 cup water, covered, for 5 minutes, or until tender-crisp to your liking. Stir into soup and season with salt and pepper to taste.

Serve immediately, topping with peanuts if desired.

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{ 2 comments… read them below or add one }

1 Pam October 16, 2011 at 2:49 pm

I made this tonight but added some hot chili peppers, ginger, and some fresh cilantro. I like a little spice and the brand of Thai red curry paste was bland.
I might try blending a bit of the broccoli into the food processor as well.

2 Bettie January 7, 2010 at 8:42 am

I knew I’d find something to do with that big bag of broccoli I just bought. This sounds fantastic on this cold winter day!

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