Cream of Broccoli Soup
A creamy, rich, and flavorful Cream of Broccoli Soup made with fresh homemade stock for the perfect comforting dish.
Servings: 4 people
Pin Recipe
Ingredients
Stock Preparation:
- 1/2 tsp oil
- 1 onion - roughly chopped
- 1/2 garlic pod
- 1 carrot - sliced
- 1 potato - chopped
- All broccoli stalks from 1 broccoli
- 3-4 broccoli florets
- 3 bay leaves
- 1 tsp peppercorns
- 1 tsp coriander seeds
- 2-3 spring onion stalks
- A few coriander stems
- 1 liter water
for the soup:
- 2 tsp butter
- 2 garlic cloves - finely chopped
- 1/2 onion - finely chopped
- 1.5 cups broccoli florets
- 8-10 cashews
- 1.5 cups prepared vegetable stock
- 1/2 cup fresh cream - or coconut milk for vegan
- Salt & pepper to taste
Instructions
for the stock
- Heat oil in a thick-bottomed pan. Add onions and cook until brown.
- Add garlic, carrot, potato, broccoli stalks, and florets. Stir well and cook on high heat for 2 minutes.
- Add bay leaves, peppercorns, coriander seeds, spring onions, and coriander stems. Stir and add water.
- Simmer for 1 hour until reduced by half. Strain and set aside (you’ll get about 1/2 liter of stock).
for the soup
- Heat butter in a pan, sauté garlic and onion until translucent.
- Add broccoli florets and cashews. Fry for a minute.
- Pour in 1.5 cups stock, cook for 5-7 minutes until broccoli is soft.
- Cool down the soup completely and blend with the remaining stock.
- Strain the soup to get a smooth texture, then return it to the pan and heat on low.
- Stir in 1/2 cup cream (or coconut milk for vegan) and season with salt and pepper.
- Serve warm, garnished with sesame, spring onions, pepper, and a drizzle of cream.