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broccolini

Creamy Coconut-Broccolini Soup

TIME: 30 MINUTES; SERVES: 4 - 6

This dairy-free soup is delicious in both the Spring or Fall—however, the natural sweetness of broccolini and spinach really shine after a touch of frost. In our Southeastern region of Pennsylvania, broccoli has a very short Spring growing window, since the weather quickly becomes too hot. This is one reason we choose to grow “flowering broccoli” or broccolini—the heads mature faster, and you harvest more than once off each plant.

The tender broccolini stems are especially delicious. If substituting large broccoli heads, make sure to peel the stalks before chopping, because they can be tough and fibrous. If you don’t have spinach, substitute arugula, mizuna, or other tender green—or forego the greens altogether and add more herbs!

*By swapping vegetable broth for chicken, this soup can easily be made vegan.

INGREDIENTS

4 tbls. unrefined coconut oil
1/2 tsp. each: fennel seed, black mustard seed, cumin seed, coriander seed
A dash cayenne or crushed red pepper flakes
Salt & fresh ground black pepper, to taste
1 shallot or small yellow/white onion, chopped
2 cloves garlic, chopped
6 - 8 scallions or 2 leeks, trimmed & chopped
2 pounds broccolini, or 2 large heads broccoli, chopped
4 cups baby spinach
1 cup parsley, chopped
1 cup cilantro, chopped
1, 14-oz can full-fat coconut milk
1 quart chicken bone broth (or veggie broth, or water)
Juice from 1/2 lime, plus slices for serving
1 tbls. fish sauce (opt.)
Greek yogurt or crème fraîche, for serving (opt.)

METHOD

  1. Heat coconut oil in a heavy bottom soup pot or Dutch oven over medium-low heat.

  2. Add the spices and let sizzle for a minute until fragrant.

  3. Add the alliums (onion, shallot, scallion, leek, garlic…) and broccolini. Cook, stirring often to avoid burning, until the broccolini is bright green and the alliums softened. If the seeds start to burn, add a little broth or water.

  4. Add the stock and bring to a boil.

  5. Turn the heat down to medium-low again, and add the herbs, greens, and coconut milk. Simmer until the broccolini is tender and the greens are wilted.

  6. Remove from the heat. Let cool slightly, then carefully transfer in batches to a high-powered blender, or use an immersion blender.

  7. Return to the pot and add the fish sauce and lime juice to taste. Adjust seasonings.

  8. Ladle into bowls and garnish with optional Greek yogurt or crème fraîche. Serve with extra lime slices.

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Roasted Broccolini & Potato Soup

TIME: 30 - 45 MINUTES; SERVES: 4 - 6
Adapted from NTY Cooking

This soup is particularly delicious in the late Fall, after the broccolini has been frost-kissed to bring out its natural sweetness. Further roasting increases the caramelized flavor, and creamy potatoes add the right amount of substance without overdoing the dairy. *For a low-carb option, you can substitute cauliflower for potatoes.

INGREDIENTS

1/4 cup high-heat oil
2 bunches broccolini (~2 pounds), or 2 large heads broccoli
2 tsp. kosher salt
2 tbls. butter/ghee
1 large white or yellow onion, chopped
3 - 4 cloves garlic, chopped
1/4 tsp. fresh ground black pepper
1/4 tsp. crushed red pepper flakes
1 pound potatoes, sliced (peeled or unpeeled), or cauliflower florets.
1 quart stock or water, more as needed for desired consistency
1/4 tsp. lemon zest
1 1/2 tbls. lemon juice
Grated Parmesan cheese, to serve
Parsley, chopped, to serve
Olive oil, to serve

METHOD

  1. Preheat oven to 400°F.

  2. Toss broccolini with 2 tbls. high-heat oil & 1 tsp. kosher salt. Arrange on a baking sheet in a single layer. If using broccoli heads, cut into florets, & peel/chop the stalks. Roast until a little crispy and browned, but not entirely soft, about 15 minutes.

  3. In a large soup pot, heat butter/ghee & 2 tbls. oil over medium-low heat. Add onions and garlic, black pepper, crushed red pepper flakes, and 1/2 tsp. salt. Cook until softened, about 4 minutes.

  4. Add potato or cauliflower to the pot with stock or water, and remaining salt if needed. Bring to a simmer, cover pot and cook until potato/cauliflower is just tender, (10 - 15 minutes for potatoes, 5 - 10 minutes for cauliflower). Add broccolini, cover again and cook another 5 - 10 minutes.

  5. Add lemon zest and purée soup with an immersion or standing blender, leaving some small chunks for texture. You may need to add more stock or a bit of milk/cream if too thick. Stir in lemon juice. Finish with grated Parmesan cheese, a drizzle of olive oil, & parsley.

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