Skip to main content

Broccoli and Red Pepper Soup

When I first made this soup, I intended to use the puréed roasted red pepper just as a garnish. But I liked the flavor combination so much, I added most of the purée to the soup itself and reserved some for a visually appealing swirled garnish.

Ingredients: 

Ingredients: 

Ingredient Line: 
⅛ tsp. cayenne pepper
Ingredient Line: 
¾ cup apricot juice
Ingredient Line: 
½ tsp. apple cider vinegar
Ingredient Line: 
½ tsp. umeboshi vinegar
Ingredient Line: 
2 Tbs. lemon juice
Ingredient Line: 
2 Tbs. chopped fresh tarragon for garnish
Ingredient Line: 
½ tsp. dried thyme
Ingredient Line: 
2 lbs. broccoli
Ingredient Line: 
⅓ cup unbleached white rice (preferably sushi or white basmati)
Ingredient Line: 
1 ½ tsp. sea salt
Ingredient Line: 
2 qts. plus 2 Tbs. vegetable stock
Ingredient Line: 
1 ½ lbs. red bell peppers (about 3 medium )
Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 medium onion, diced
Ingredient Line: 
3 cloves garlic, minced
Ingredient Line: 
1 tsp. dried tarragon

Instructions: 

  1. Trim broccoli, peel and chop stems and reserve florets. In large pot, combine broccoli stems, rice, 1/2 teaspoon sea salt and 2 quarts vegetable stock. Bring to a boil, reduce heat, and simmer 20 minutes. Add florets and simmer 20 minutes more.
  2. Meanwhile, roast bell peppers over an open flame or broil, turning with tongs until charred all over, about 10 minutes. Put peppers in brown paper bag for 10 minutes to sweat them. Remove loosened charred skins.
  3. Chop peppers, place in blender or food processor and process until puréed. Add 1/2 teaspoon salt and remaining 2 tablespoons stock to liquefy. (This should yield about 1 1/2 cups.)
  4. In large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic, tarragon, thyme and cayenne. Remove from heat and add to pot with broccoli mixture; simmer 10 minutes.
  5. In blender or food processor, process soup, in batches if necessary, until puréed. Return soup to pot and stir in 1 cup of red pepper purée. Reserve remaining pepper purée for garnish. Season soup with 1/2 teaspoon salt, white pepper, apple cider vinegar, umeboshi vinegar and lemon juice.
  6. To serve, ladle broccoli soup into serving bowls. Drizzle about 1 tablespoon of red pepper purée over each serving and swirl with chop stick. Garnish with fresh minced tarragon, if desired.

Nutrition Information: 

Calories: 
124
Protein: 
7 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
21 g
Cholesterol: 
mg
Sodium: 
472 mg
Fiber: 
5 g
Sugar: 
g
Yield: 
8 Servings