Ginger Broccoli Soup
Servings
8Serving size
2 cups soupThis recipe can be multiplied or divided by 2. This recipe keeps well, refrigerated, for 3-4 days. Active cooking time does not include chilling time.
Ingredients
| 32 ounces Broccoli, raw |
| 1 Tbsp. Sesame oil |
| 3 Tbsp. Ginger root, raw (peeled and minced) |
| 4 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 6 cup Water (divided) |
| 1/2 cup Lite Coconut Milk |
| 3/4 tsp. Salt |
| 2 tsp.. Honey |
Instructions
Peel the stems, using a vegetable peeler, and cut into 1/2 inch dice.
Place 2 cups of the water in a saucepan fitted with a steamer basket over high heat.
When the water comes to a boil, add the flowerets and steam for 15 minutes.
When the broccoli is done, run the flowerets under cold water and set aside to cool.
Place the sesame oil in a large stock pot over medium heat.
Add the ginger and garlic and cook for about 2 minutes, stirring frequently.
Add the onion and the diced broccoli stems and cook for another 5 minutes, stirring frequently.
Add the water and bring to a simmer. Simmer, covered, for 20 minutes, then let cool for 5 minutes.
Using an immersion blender or stand blender, puree the broccoli stem mixture, slowly adding the steamed broccoli flowerets. Puree until smooth.
Chill, then serve.
Serve this recipe with one of these starch side dishes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This would make a great vegetable side dish for Asian meals, with a refreshing ginger flavor and tons of fiber.
Trim the woody outer layer from the broccoli to expose the softer core of the stems. This is a great way to use what would otherwise be discarded. For this recipe it works well, but you can also steam or saute the stems and add them to sandwiches or salads.