Broccoli Soup

June 11 2020

Written By Matthew Ravenscroft

June 11 2020

Written By Matthew Ravenscroft

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:

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).
Add salt and stir continuously until onions become translucent and mixture is aromatic
Add turmeric, and de-glaze with mushroom broth; bring back to a boil on medium heat
While that is going on, peel the fibrous stem of the broccoli and chop entire head into larger chunks
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).
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
Chop the kale, add to the pot with broccoli pieces, and a pinch of baking soda.
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
Adjust seasonings + garnish with crushed peanuts, pickled shallot, chopped herbs + crushed chili flakes.