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