Sesame-Ginger Broccoli Soup
30 minutes or fewer
A combination of ginger, sesame, and tamari add Asian flavors to a simple broccoli soup.
- 10 cups broccoli florets, divided
- 1 2-inch piece fresh ginger, peeled and sliced
- 1 tsp. salt
- 2 Tbs. low-sodium tamari or soy sauce
- 1 Tbs. toasted sesame oil
- 1 Tbs. pickled ginger, plus more
for garnish, plus 1 Tbs. pickling liquid
- 1 Tbs. toasted black and/or white sesame seeds, for garnish
1. Set aside 2 cups smallest, prettiest broccoli florets.
2. Bring 8 cups water, fresh ginger,
and salt to a boil in large pot. Add remaining 8 cups broccoli florets; cook
5 to 7 minutes, or until broccoli is bright green and tender.
3. Transfer broccoli from water to blender with slotted spoon; discard ginger. Carefully add cooking water, tamari, oil, pickled ginger, and pickling liquid to blender. Purée until smooth.
4. Return soup to pot, and turn heat
to medium-low. Add reserved 2 cups broccoli florets, and simmer soup
5 to 7 minutes, or until florets are crisp-tender. Season with salt and
pepper, if desired. Garnish with pickled ginger and sesame seeds.
January/February 2014 p.24