We found this lovely Thai Broccoli soup recipe on Feasting at Home. Made with fresh lemongrass, ginger, chilies, shallots and lime – it has a delicious brightness we all could use in winter, taking us away to warm and far-off places. We put our own spin on it by garnishing with our Mind+Body drops.
2 tablespoons olive oil
2 fat shallots, chopped
4–5 garlic cloves, rough chopped
2 teaspoons chopped ginger
1 medium-sized jalapeño pepper sliced ( ½ jalapeño for mild heat) seeds ok
1/4 cup chopped lemongrass
4 cups veggie or chicken broth or stock
3/4 teaspoon salt
4 kefir lime leaves (optional)
1 pound broccoli, chopped small ( slice tough or large stems small, to cook faster)
1 ½ cups potato or sweet potato (optional) diced, see notes
½ - 1 13-ounce can coconut milk (liquid and solids) saving a couple of tablespoons for garnish
Optional: 1-2 teaspoons fish sauce (optional or vegan fish sauce, or add a little more salt to taste).
Garnishes: Crispy shallots, toasted coconut, peanut chili crunch, roasted peanuts, lime zest, mint, cilantro, chili threads, coconut milk, croutons, lime wedges, Plant People Mind+Body drops.
For a thicker soup, feel free to add 1- 1 1/2 cups of diced potato ( or sweet potato) - totally optional.
Heat oil in a medium, heavy-bottom pot or dutch oven over medium heat.
Add the shallots, sauté 3 minutes. Add the garlic, ginger, and jalapeño. Sauté 3 more minutes until the shallot is tender. Add lemongrass, sauté 1-2 more minutes.
Add the veggie or chicken stock or broth, kefir lime leaves, salt and broccoli and bring to boil – it’s OK if the broccoli isn’t all submerged, it will still steam. SEE NOTES for potato.
Bring this to a boil, cover, lower heat and gently simmer 10-12 minutes, or until broccoli is fork-tender.
Once tender, turn the heat off, uncover. At this point, you could add a handful of optional spinach to give the soup a more vibrant green color. Add 1/4 cup cilantro (save the rest for garnish) and blend until very smooth using a submersion blender. Or cool and blend in batches using a regular blender.
Place the smooth blended soup back in the pot, over low heat.
Stir in the coconut milk (solids and liquid) – you can start with half a can and add more to taste. Add sugar and stir until warmed through. Do not boil or you will lose the lovely color!
Add lime juice, and optional fish sauce to taste, or add salt. Find the balance.
Divide among bowls, garnish with any of the options above.
Co-Founder of Plant People, Gabe Kennedy is an acclaimed chef and entrepreneur. Growing up in a house of healers and herbalists, he is passionate about the power of food as a tool for health, and actualized this passion and belief system into his company, Plant People. Named toForbes 30 under 30Gabe has shaped menus and cooked his way around the world with his mission to promote a more communal, green and healthy world.
Gabe is a graduate of The Culinary Institute of America and Cornell University School of Hotel Administration. You can learn more about his work at hiswebsite.
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