Broccoli Lemon Soup w/ Thai Peanut Sauce - Innit

Ingredients

4 Servings

Produce

  • Lemons 2

  • Fresh Ginger 3/4 tsp

  • Cilantro 1 Tbsp

  • Lime 1/2

  • Broccoli 5 heads

  • Garlic Cloves 5

  • Yellow Onion 1

  • Italian Parsley 1 bunches

Spices

  • Kosher Salt 1 pinch

  • Black Pepper 1 pinch

  • Garlic Powder 1/4 tsp

Packaged Products

  • Unsweetened Smooth Peanut Butter 1/3 cup

Pantry

  • Soy Sauce 1 Tbsp

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Coconut Milk 2 Tbsp

  • Vegetable Stock 8 cups

  • Sriracha Sauce 3/4 tsp

  • Fish Sauce 5/8 tsp

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 5 heads, chopped Broccoli
    • 1, diced Yellow Onion
    • 5 Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, sauté onions & garlic in oil over medium heat for a few minutes. Add broccoli followed by stock. Zest lemons into pot. Simmer for 10 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
    • 2 Lemons
  3. Prepare Thai Peanut Sauce

    Place all ingredients into a bowl. Whisk together well until smooth and combined.

    • 1/2, juiced Lime
    • 1/3 cup Unsweetened Smooth Peanut Butter
    • 2 Tbsp Coconut Milk
    • 1 Tbsp Water
    • 1 Tbsp Soy Sauce
    • 3/4 tsp Fish Sauce
    • 3/4 tsp Sriracha Sauce
    • 1/4 tsp Garlic Powder
    • 3/4 tsp, grated Fresh Ginger
    • 1 Tbsp, stems removed, chopped Cilantro
  4. Purée

    Pour soup into a blender, add parsley and season with salt to taste. Blend 2-3 minutes or until smooth. Work in batches if necessary. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Tips on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent burns.

    • 1/2 bunch, stems removed Italian Parsley
    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with parsley, freshly cracked black pepper and olive oil, if desired.

    • 4 sprigs, leaves picked Italian Parsley
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 520 kcal  
Total Fat 24.0 g 30%
Total Saturated Fat 6.0 g 31%
Unsaturated Fat 18 g  
Low Cholesterol 15 mg 5%
Low Sodium 1220 mg 50%
Total Carbohydrate 52 g 19%
Fiber Total Dietary 12 g 42%
Sugars Total 18 g  
Protein 28 g 55%
Excellent Source: Vitamin C 334 mg 370%
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By Innit Culinary Team