35 Min

GF

NF

Broccoli Soup

For years, I thought of broccoli as the stodgy fixture on supermarket shelves with minimal flavor. But lately, I have embraced a newfound love for the nutrient-packed vegetable.

Steamed with rice pilafs or pasta, stir-fried with noodles, or thrown into curries and stews — even just roasted in the oven with fragrant spices, such as cardamom or cinnamon — broccoli has found its way to my dinner table.

Here is a soup that elevates the vegetable to an elegant course, perfect when served with a holiday dinner.

For years, I thought of broccoli as the stodgy fixture on supermarket shelves with minimal flavor. But lately, I have embraced a newfound love for the nutrient-packed vegetable.

Here is a soup that elevates the vegetable to an elegant course, perfect when served with a holiday dinner.

Share this recipe

Cook Time

75 minutes

Serves

4

Directions

Step 1

Separate the broccoli head into roughly 2 cups of small heads and rough chop the rest of the florets and stalks into 1-inch pieces.

Step 2

In a medium-sized stockpot, over high heat, warm the olive oil. Then fry the garlic cloves, green onions and serrano. The garlic should take on a golden-brown color, then add the cumin seeds. They will pop and sizzle; immediately add the broccoli stems and salt. Fry the stems for 2 to 3 minutes, then add 1 1/2 cup of water. Bring the mixture to a boil, then cover and simmer for 4 to 5 minutes.

Step 3

Let the mixture rest for about 30 minutes.

Step 4

Using a blender, purée the entire mixture with the sesame seeds or tahini and herb leaves (setting a few aside for garnish) until smooth, and pour back into the stockpot. At this point, the soup can be refrigerated for 2 to 3 days.

Step 5

When ready to serve, bring the soup to a quick boil with the remaining broccoli stems. Pour into bowls, top with cheese and herb sprigs. Serve with sliced lime or lemon on the side.

Notes & Variations

When cutting the stalks, use the part that snaps easily — discard the bottom parts that feel tough.
To maintain a bright green color, be cautious to not overcook the broccoli.
To make a decadent version, replace the sesame seed with 1/2 cup heavy cream.

Ingredients

1 small head of broccoli

1/4 cup olive oil

6 to 8 cloves garlic

2 stalks green onions, white and green parts sliced

1 serrano chile, sliced

1 teaspoon cumin seeds

1 1/2 teaspoon sea salt

1/4 cup white sesame seeds or 2 tablespoons of tahini

1 cup loose herb leaves such as cilantro or basil

1 cup sharp cheese such as aged white cheddar or Parmesan

1 lime or lemon

Step 1

Separate the broccoli head into roughly 2 cups of small heads and rough chop the rest of the florets and stalks into 1-inch pieces.

Step 2

Step 3

Let the mixture rest for about 30 minutes.

Step 4

Step 5

When ready to serve, bring the soup to a quick boil with the remaining broccoli stems. Pour into bowls, top with cheese and herb sprigs. Serve with sliced lime or lemon on the side.

1 small head of broccoli

1/4 cup olive oil

6 to 8 cloves garlic

2 stalks green onions, white and green parts sliced

1 serrano chile, sliced

1 teaspoon cumin seeds

1 1/2 teaspoon sea salt

1/4 cup white sesame seeds or 2 tablespoons of tahini

1 cup loose herb leaves such as cilantro or basil

1 cup sharp cheese such as aged white cheddar or Parmesan

1 lime or lemon

Notes & Variations

When cutting the stalks, use the part that snaps easily — discard the bottom parts that feel tough.
To maintain a bright green color, be cautious to not overcook the broccoli.
To make a decadent version, replace the sesame seed with 1/2 cup heavy cream.

Tags:

35 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

35 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

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