We are right in the middle of a cold stretch here in South Western Ontario and every day around noon I start nosing around for a bowl of comforting soup to warm me up. I’ve made a few big batches of my all-time favourites lately and stuck them in mason jars in the freezer to save for those days when I don’t have the time or inclination to whip up something on the spot.
Unfortunately, this creamy and delicious broccoli soup didn’t make it to the freezer – I gobbled it all up over 2 days of lunches and dinners. I just couldn’t get enough of the incredible sesame/broccoli/ginger combination… and the toasted sesame seeds took it over the top!
Broccoli is one of those foods that I turned my nose up at as a child but with much trial and error, I’ve learned to love it as an adult. It’s a veritable nutritional powerhouse with high levels if fiber, vitamin C, vitamin A, iron, vitamin K, B-complex vitamins, zinc, phosphorus and phyto-nutrients. And did you know that just 1/4 cup of sesame seeds provide more absorbable (and alkaline) calcium than a whole cup of milk?
This heart-warming soup is a breeze to make, tastes great and is jam-packed with nutrients. What more could you ask for on a cold winter day?
Asian Broccoli Soup
2 large heads of broccoli, cut into small florets (+ 1 stem cut into small chunks)
A 2 inch chunk of ginger, sliced
1-2 tsp sea salt (more or less to taste)
Fresh cracked black pepper to taste
2 tbsp tamari (soy sauce)
1 tbsp toasted sesame oil
1 tsp rice vinegar
1/4 cup sesame seeds
Preheat oven to 350. Place sesame seeds in a single layer on a rimmed baking sheet. Toast in the oven for approx 5 minutes until lightly browned.
In a large soup pot, boil 8 cups of fresh water with the ginger and salt. Once boiling, add 3/4 of the broccoli florets and the whole chopped stem and cook for 8-10 minutes (make sure the broccoli retains its bright green colour). Transfer the broccoli to the blender with a slotted spoon and remove the ginger slices. Add in 6-7 cups of the cooking water, being careful not to overfill the blender. Also add 1 slice of the cooked ginger, tamari and oil. Puree until smooth. Return soup to pot and reheat to medium-low. Add reserved 1/4 broccoli florets and vinegar and simmer for 5-7 minutes. Season with additional salt and pepper. Ladle into serving bowls and top with sesame seeds. Enjoy!
4 thoughts on “Asian Broccoli Soup”
YUM!!! I am totally making this!! I have made broccoli soup before and broccoli stirfry with the asian seasonings, but never the broccoli asian soup! Super cool idea!!
Thanks Lori :o)
Wow – Lisa making a Lori recipe?! So cool! It’s usually the other way around ; )
I am making a pot of this soup tonight. Thank you Lori! Can’t wait to try.
Awesome! Let me know if you like it!