Detoxing broccoli soup

Gerla de Boer Broccoli soup

This detoxing broccoli is creamy, healthy and you will impress your guests if you decorate the soup with the lovely yellow flowers.

What to do with your glut of broccoli

I am sure you are just like me, how to work your way through that glut of broccoli on your allotment? After a long wait for the broccoli is all of sudden ready to be eaten. Then the pretty yellow flowers appear. Don’t be afraid! You can eat these too. I hate wasting vegetables, and during spring, purple sprouting broccoli and rhubarb are thriving in the allotment. So you need to be creative and come up with some new recipes. One of them is my purple broccoli and rhubarb with soya sauce stir fry. The mix of sweet and sour makes it a delicious dish.

Use every part of the purple broccoli plant

This recipe of broccoli soup is creamy, packs in the green nutrients and has a nutty kick from the broccoli flowers. I used every part of the plant, the purple sprouting broccoli, the yellow flowers and the leaves. The white miso paste gives it a delicious creamy texture.

You can substitute the broccoli leaves by other greens, but it will change the flavour slightly.

I have used the Thermomix for this recipe of detoxing broccoli soup. Not a problem if you don’t have one. I have added an alternative method in the notes.

Bon appetit!

Gerla

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Gerla de Boer Vegan recipe

Detoxing broccoli soup

  • Author: Gerla de Boer
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: soup
  • Method: thermomix
  • Cuisine: detox
  • Diet: Vegan

Description

What to do with the broccoli? After a long wait, there are so many delicious flowers that you don’t know what to do with it. I hate to waste vegetables, and at this time of the year, broccoli and rhubarb are thriving in the allotment.

This recipe of broccoli soup is creamy, packs in the green nutrients and has a nutty kick from the broccoli flowers. I used every part of the plant, the purple sprouting broccoli, the yellow flowers and the leaves. The white miso gives it a delicious creamy texture.

You can substitute the broccoli leaves by other greens, but it will change the flavour slightly.

This recipe is based on using the ThermoMix. Not a problem if you don’t have one. I have added an alternative recipe in the notes.


Ingredients

Scale
  • 1 Spanish onion cut in half
  • 2 sticks of celery cut in big pieces
  • 2 cloves of garlic ( peeled)
  • 60 ml of olive oil
  • 100 gram of broccoli leaves, cut into pieces
  • 100 gram of broccoli flowers and rosettes
  • 25 gram of white miso
  • 1 teaspoon of turmeric powder
  • 600 ml water
  • pinch of salt and pepper

Instructions

  1. Place onion, garlic and celery in mixing bowl then chop – 3 sec/ speed 7
  2. Add olive oil and saute – 3 min/varoma/ speed 1
  3. Add the turmeric, the broccoli leaves, rosettes and flowers then chop – 10 Sec/ speed 5
  4. Scrape down sides of the mixing bowl with spatula then saute – 5 min/varoma/ speed 1
  5. Add water, miso paste then cook – 30 min/ 100 C/ speed 1
  6. Add a pinch of salt and pepper
  7. Puree – 1 min/speed 4 gradually to speed 9 
  8. Garnish with small rosettes ( can be eaten raw) and yellow flours

Notes

Dont’ have a ThermoMix?

Chop the onion, garlic and celery and saute for 10 minutes

Chop the broccoli leaves, the rosettes and flowers and add to the mixture

Saute for another 5 minutes until soft

Add water, miso paste then cook for 30 minutes

Puree with a hand blander

Season with a pinch of salt and pepper and stir

Garnish with small rosettes ( can be eaten raw) and yellow flours

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