When I posted this picture on Flickr, I joked that while I am no Deb, I still make a mean veggie soup. If you haven’t been to the Smitten Kitchen yet, you’ll want to head over there for some really interesting recipes with a dash of newlywed life in New York City.

Meanwhile, if you’d like to try this Curried Broccoli-Potato Soup, try this recipe.

What you’ll need:

1 clove of garlic minced
1 tbs. olive oil
¼ tsp. ground pepper
*1-2 tsp. curry powder
¼ tsp. ground cumin
1 cup chopped onion
1 10 ¾ oz can Cream of Celery
2 1/2 cups of milk
8 small new potatoes cut into quarters
2 medium carrots sliced
2 cups of broccoli florets

In a large saucepan cook onion, garlic, and olive oil till tender but not brown. Add cream of celery and milk; heat till bubbly. Add potatoes, carrots, curry powder, ground pepper, and cumin. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Add broccoli; cover and simmer for 10 minutes more or until tender. Garnish each serving with carrot strips if desired.

* more or less curry powder to vary spiciness.

I can’t credit this recipe since I’ve had it for 10 years, but didn’t write down the source.