The addition of lemongrass and citrus zest gives broccoli soup a unique flavor.
SERVES 4
500g Broccoli (florets and stalks).
2½ tbsp sunflower oil
1 onion, diced
2 cloves of garlic, chopped
15g root ginger fresh, peeled, and chopped
2 stalks of lemongrass, end trimmed and finely diced
4 lime leaves, with stalks removed. Leaves finely chopped.
1 tablespoon ground coriander
500ml fresh chicken stock (or vegetable stock if vegan)
Coconut milk 400ml
Juice of one lime
1.25 tbsp Maple syrup and an additional 1 tsp to garnish the broccoli
1 tbsp fish sauce (use vegan fish sauce or soy sauce if vegan)
- Heat the oven at 220C/200C fan/gas 7. Reserve 100g broccoli florets. Then, chop up the rest of the broccoli stalk and florets into smaller pieces.
- Heat 2 tbsp oil in a large saucepan over a medium heat. Once the onion is softened, add a pinch salt to the pan. After 5 minutes of sweating, add in the ginger and garlic. Finally, cook 3 more minutes with the lemongrass, lime leaves, ground coriander, and water.
- Add the chopped broccoli to the saucepan and continue cooking for 2 minutes. Next, add the coconut milk. Then bring to boil. Reduce heat to medium and simmer for five minutes, or until broccoli becomes tender. Let cool for a few minutes before transferring the broccoli into a blender along with the maple syrup, lime juice and fish sauce. Mix until smooth. Season the mixture by adding additional lime juice, maple sugar, or fish Sauce to your liking.
- Cut the set-aside broccoli into small florets and toss with the remaining ½ tbsp oil, 1 tsp maple syrup and a pinch of flaky sea salt. Place the broccoli on a baking tray. Roast for about 8-10 minutes. Stir halfway through to make sure it is golden.
- Divide the soup between two bowls and heat if needed. Stir in the coconut milk, then scatter the broccoli florets. Serve immediately