Ingredients:

Note on ingredients:
There are many kinds of curry powder on the market and sometimes I make my own blend. I particularly like Penzey’s Sweet Curry for its blend of aromatic spices and I can make it as hot as I want with my own homegrown chile peppers. I also use Vong’s Four Star Curry Blend, which doesn’t need much heat added. The heat from chiles, as well as the fragrant spices, vary enormously in curry blends, so try different brands to find ones that you like.

This soup can be made with other veggies: you might use cauliflower in place of the broccoli; add a turnip or parsnip in place of potato, or even a sweet potato.

Serves 6

2 tablespoons olive oil
2 leeks, washed, trimmed and sliced or 1 medium onion, diced medium fine
2 stalks celery, sliced thin
2 large carrots, sliced thin
2 medium potatoes, diced
About 3 heads of broccoli; about 4 cups broken or cut into large, bite-sized pieces
6 cloves garlic, minced
2 to 3 teaspoons curry powder
About 6 cups vegetable stock, heated
About 1 teaspoon salt (if stock is not salted)
Freshly ground black pepper
1/2 to 1 teaspoon crumbled chile pepper or ground cayenne pepper
A few teaspoons Bragg Liquid Aminos, optional