Broccoli Soup

vegan broccoli soup  with coconut milk and peanuts is perfect for the colder months and charging up your tastebuds!
1/2 white onion, diced
1 small knob of ginger, julienned
1 jalapeño, charred + de-seeded
1/2 head of garlic, peeled and sliced
1 cup of kale, shredded
1 head of broccoli, peeled
1 lemon (for zest)
1 tablespoon of turmeric
1 cup of coconut milk
2 cup of mushroom broth
for garnish (this can really be whatever you like):
1 tablespoon of crushed peanuts
chili flakes
chopped herbs
pickled shallots 
Directions:
  1.  Put pan on medium heat, add oil of your choosing; add onion, garlic, ginger, jalapeño + 2 pieces of lemon zest (use a peeler if you have one).
  2. Add salt and stir continuously until onions become translucent and mixture is aromatic
  3. Add turmeric, and de-glaze with mushroom broth; bring back to a boil on medium heat
  4. While that is going on, peel the fibrous stem of the broccoli and chop entire head into larger chunks
  5. Heat secondary pan on high with oil (something with a high smoking point - canola, avocado, coconut), place large chunks of broccoli crowns flat onto pan. Try not to crowd the pan or move the florets until they caramelize (even a bit of char is nice).
  6. Place all broccoli, once charred (careful not to cook the broccoli entirely - keep it crunchy!) into a bowl and repeat until all pieces are charred
  7. Chop the kale, add to the pot with broccoli pieces, and a pinch of baking soda. 
  8. Add coconut milk and let boil for under 2 minutes (the greens should still be bright); put entire contents into a blender and blend on high until smooth
  9. Adjust seasonings + garnish with crushed peanuts, pickled shallot, chopped herbs + crushed chili flakes.

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Comments

buzrrgwqyy 15 days ago

Muchas gracias. ?Como puedo iniciar sesion?

Janice February 6 2021

What is the white stuff used as part of the garnish? Is that a sauce you made? Thanks.

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