Broccoli is one of a few vegetables I don’t eat very often. I love broccoli, but for some reason I always choose another vegetable to prepare. Maybe it’s the little kid in me rebelling against the most child-dreaded vegetable. In an effort to introduce more of the fibrous green into my diet, I have created a delicious broccoli soup. South East Asian flavors, such as lemongrass and kaffir lime leaves breathe new life into this broccoli recipe. With the soup’s nutritious profile it may even breathe new life into you. Make sure you don’t toss the broccoli stem, it’s just as nutritious as the florets.
This recipe uses a unique method to making soup. Instead of browning the vegetables in a pot, the vegetables are roasted in the oven until tender and deliciously charred. This is an easier approach to browning. This superfood, greener than green soup can be completed in 30 minutes.
- 1 head broccoli, cut into small florets and stem trimmed and chopped
- 1 large onion, sliced
- 2 garlic cloves, peeled and smashed
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1 liter organic vegetable stock
- 3 kaffir lime leaves
- 1 stalk lemongrass, rough ends trimmed and sliced lengthwise into several peices
- 450 grams baby spinach
- half a lemon
- 1/2 cup chopped cilantro or cilantro sprouts for garnish
- handful chopped dry roasted peanuts
Preheat the oven to 420° F. On a baking tray toss the broccoli, onion, garlic, salt and olive oil. Roast until charred and tender, 20-25 minutes.
Meanwhile, in a medium pot, combine the vegetable stock, lime leaves, and lemongrass. Bring to a boil then simmer with the lid on for 18 minutes. Add the spinach and simmer for an additional 2 minutes.
Place all of the ingredients in a high-speed blender and blend until very smooth. Season with salt and juice of half a lemon.
Garnish with cilantro and dry roasted peanuts and serve hot.