Creamy Roasted-Broccoli Soup With Buttermilk and Spiced Pepitas Recipe

20141027-roasted-broccoli-soup-daniel-gritzer09.jpg
Photographs: Daniel Gritzer

On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.

Note: As you shortcut, you can substitute the spices used for the pepitas with an equal amount of store-bought curry powder. If the store-bought curry powder is salted, be sure to taste pepitas before adding salt.

Recipe Facts

4.3

(6)

Active: 30 mins
Total: 60 mins
Serves: 5 to 7 servings
Makes: 10 cups

Rate & Comment

Ingredients

  • 2 pounds broccoli, stalk trimmed and heads cut into florets

  • 10 tablespoons extra-virgin olive oil, divided

  • 1 large yellow onion, thinly sliced (about 1 1/2 cups)

  • 4 medium cloves garlic, crushed (about 4 teaspoons)

  • 1 teaspoon ground coriander seed, divided

  • 1/4 teaspoon red pepper flakes

  • 1 1/2 cups buttermilk

  • 1 1/2 quarts homemade or store-bought low-sodium chicken stock or vegetable stock

  • Kosher salt

  • 1 cup pumpkin seeds

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground mustard seed

  • 1/4 teaspoon turmeric

  • 2 tablespoons minced fresh parsley

  • Zest of 1 lemon

Directions

  1. Preheat oven to 375°F. Toss broccoli with 2 tablespoons olive oil and spread in an even layer on 2 rimmed baking sheets. Transfer to oven and roast until broccoli is tender and browned, about 25 minutes.

  2. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Stir in 1/2 teaspoon coriander seed and red pepper flakes and cook until fragrant, about 1 minute.

  3. Add roasted broccoli, buttermilk, and just enough stock to barely cover vegetables. Bring to a simmer, then remove from heat. Working in batches if necessary, transfer vegetables and liquid to a blender. Starting on the lowest speed and gradually increasing to the highest speed, blend broccoli until a smooth puree forms. Drizzle in 4 tablespoons total olive oil while blender is running and return to a clean pot. Add as much of the remaining vegetable stock as necessary to thin to a creamy soup consistency. Season with salt.

  4. Meanwhile, lower oven to 350°F. In a mixing bowl, toss pepitas with 2 tablespoons olive oil, remaining 1/2 teaspoon ground coriander, cumin, mustard seed, and turmeric. Season with salt. Transfer to a parchment-lined baking sheet and roast until fragrant, about 10 minutes. Let cool.

  5. Scrape toasted spiced pepitas into a mixing bowl and stir in parsley, lemon zest, and remaining 2 tablespoons olive oil.

  6. Warm the soup, then spoon it into bowls. Top with spiced pepitas and some of their oil. Serve right away.

Special equipment

Blender

This Recipe Appears In

Nutrition Facts (per serving)
316 Calories
22g Fat
23g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 5 to 7
Amount per serving
Calories 316
% Daily Value*
Total Fat 22g 29%
Saturated Fat 3g 17%
Cholesterol 2mg 1%
Sodium 813mg 35%
Total Carbohydrate 23g 8%
Dietary Fiber 7g 25%
Total Sugars 7g
Protein 10g
Vitamin C 91mg 456%
Calcium 153mg 12%
Iron 2mg 13%
Potassium 812mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)