Ingredients

4 Servings

Produce

  • Broccoli 5 heads

  • Garlic Cloves 5

  • Lemons 2

  • Yellow Onion 1

  • Italian Parsley 1/2 bunch

  • Fresh Cilantro Leaf 1 Tbsp

  • Ginger 3/4 tsp

  • Lime 1/2

Spices

  • Kosher Salt 1 pinch

  • Ground Garlic 1/4 tsp

Packaged Products

  • Unsweetened Smooth Peanut Butter 1/3 cup

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 8 cups

  • Canned Coconut Milk 2 Tbsp

  • Fish Sauce 3/4 tsp

  • Soy Sauce 1 Tbsp

  • Sriracha Sauce 3/4 tsp

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 5 heads , chopped Broccoli
    • 1 , diced Yellow Onion
    • 5 , peeled 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 , zested 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 Canned Coconut Milk
    • 1 Tbsp Water
    • 1 Tbsp Soy Sauce
    • 3/4 tsp Fish Sauce
    • 3/4 tsp Sriracha Sauce
    • 1/4 tsp Ground Garlic
    • 3/4 tsp , grated Ginger
    • 1 Tbsp , stems removed, chopped Fresh Cilantro Leaf
  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 g 30%
Total Saturated Fat 6 g 31%
Unsaturated Fat 18 g  
Low Cholesterol 15 mg 5%
Low Sodium 1230 mg 50%
Total Carbohydrate 52 g 19%
Fiber Total Dietary 11 g 41%
Sugars Total 18 g  
Protein 27 g 55%
Excellent Source: Vitamin C 322 mg 360%
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By Innit Culinary Team