{recipe} Toasted Broccoli Soup with Coriander and Lemongrass

I love broccoli soup, but I get tired of the same old cheese- and cream-laden preparations. I decided to do an Asian-inspired variation with coriander, ginger, lemongrass, and sesame oil – toasting the broccoli at the beginning, to add an extra layer of flavor.

If you haven’t worked with fresh lemongrass before, here’s a helpful post about how to prepare the stalks for cooking.

Recipe: Toasted Broccoli Soup with Coriander and Lemongrass

INGREDIENTS:

• 2 tsp sesame oil
• 2 bunches baby broccoli, roughly chopped
• 1 clove garlic, crushed
• 1 tsp coriander seeds
• 6 cups chicken or vegetable broth
• 1 stalk lemongrass, trimmed and roughly chopped
• 3 inch piece of ginger, peeled and roughly chopped
• pinch of chili flakes (or more to taste)
• 1 Tblsp rice vinegar
• juice of 1 lemon

METHOD:

• Heat sesame oil in a medium-large pot over high heat. When oil is hot, add chopped broccoli and toast in the oil about 5 minutes, until the edges start to brown.
• Add garlic and coriander seeds and cook about 20 seconds, until garlic is fragrant.
• Add chicken broth, lemongrass, ginger, and chili flakes. Bring to a boil, reduce heat to low, cover and cook about 15 minutes. Crack the lid slightly to let the steam off.
• Add rice vinegar and lemon juice. Puree very well in batches until smooth. Taste and add soy sauce or salt to season if necessary.
• Serve with additional chili flakes and a drizzle of sesame oil.