- 2 small heads of broccoli, with stems
- 1 medium shallot, minced
- 1 tablespoon olive oil, divided
- 1 tablespoon minced ginger
- 3 to 4 cups vegetable broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 cup coconut milk
- coconut milk
- sesame seeds
- roasted broccoli
- Preheat oven to 400˚ F. Remove broccoli florets from the stems and cut into small pieces. Peel the stems, discarding the outside, then dice stems and set aside. Toss with 1/2 tablespoon olive oil and spread into a single layer on a sheet tray. Roast until broccoli is tender and starting to brown, 20 to 25 minutes.
- While the broccoli is roasting, heat olive oil over medium low in a medium stock pot. Add in minced shallots. Cook for roughly 4 minutes then add in the ginger, cooking for one more minute. Stir in the broccoli stems followed by 3 cups of broth, lemon zest, juice, and salt. Bring to a boil, reduce to a simmer, and cook until stems are tender and roasted broccoli is done.
- Add in the roasted broccoli, reserving a few smaller pieces for topping the soup. Transfer to a blender puree the soup. You will want a solid blender for the job (high-powered if you have it). If soup is too thick, add enough vegetable broth to thin it down to a good consistency.
- Transfer the soup back to the pan if using a blender and add in the coconut milk. Heat the soup over low until ready to serve.
- Divide soup into two bowls and top with the saved roasted broccoli, sesame seeds, scallions, and extra coconut milk.
+ make sure the stems are cooked through and if you blend the soup and find the texture not smooth, pass the soup through a sieve before returning to the pot.