Elegant Brokkoli Suppe (Print Version)
# Ingredients:
01 -
600g fresh broccoli.
02 -
50g butter.
03 -
1 tbsp sunflower oil.
04 -
1 leek stalk.
05 -
2 garlic cloves.
06 -
1 tsp allspice.
07 -
1/2 tsp baking soda.
08 -
1 liter veggie stock.
09 -
Juice of a fresh lemon.
10 -
Pomegranate seeds, for topping.
11 -
Toasted pine nuts, for topping.
12 -
2 tbsp coconut milk (if you want).
13 -
Salt, to taste.
14 -
Pepper, to taste.
15 -
Good olive oil for a finishing touch.
# Instructions:
01 -
Dish up with the saved broccoli florets, sprinkles of pomegranate and pine nuts, and a splash of olive oil to finish it off.
02 -
Blend everything until it’s super smooth, then adjust flavor with lemon juice, salt, and pepper. Stir in some coconut milk if you like.
03 -
Pour in your veggie stock, then toss in baking soda and allspice. Keep the lid on and let it all cook for 10-15 minutes.
04 -
Toss in the broccoli florets and the chopped stem, and let them soften up for a couple of minutes.
05 -
Melt butter with oil in a pot, then let the leek and garlic gently cook on low until soft.
06 -
Chunk up the white of the leek after rinsing it well. Chop the garlic really fine.
07 -
Break up the broccoli into little chunks and wash them up. Peel the stem and chop it up. Set aside a few of the nicest bits for later garnish.
# Notes:
01 -
This is a speedy oriental twist on classic broccoli soup.
02 -
Fun toppings add a nice mix of crunch and flavor.
03 -
You’ll have it done in just half an hour.