Creamy Broccoli Soup

This is one of the best formulas for a creamy, savory broccoli soup — and it doesn’t include any cream. This simple green elixir starts with a base of umami-loaded vegetables seared in olive oil then braised in coconut water. With silken tofu providing creaminess, this verdant, vegetable-powered soup can be pleasurably contrasted, in flavor and in temperature, with an optional dollop of sweet, cool ricotta. (If you’re keeping this vegan, you’ll still have plenty of creamy richness even if you leave the ricotta out.) Broccoli is a superfood, meaning it is packed with nutritional elements that can reduce risk for a number of chronic diseases. It contains a powerful cancer-fighting compound called sulforaphane that may help your body produce enzymes that get rid of toxins like air pollution and cigarette smoke. It also protects against inflammation, a contributor to cancer growth. Multiple studies, taken in aggregate, have found that eating broccoli once a week lowered the risk of developing common cancers such as lung, colon, and breast cancer by 36%. Broccoli also has high levels of vitamin K that helps with blood circulation and strengthens bones.

Makes: 4-6 servings
Time to cook: 45 minutes

Ingredients

· 2 pounds broccoli

· ¼ cup extra-virgin olive oil, plus more for drizzling

· 1 large onion, coarsely chopped

· 1 medium carrot, coarsely chopped

· 1 medium tomato, coarsely chopped

· 1 small sweet potato (preferably white-fleshed), coarsely chopped

· Kosher salt and black pepper

· 1 teaspoon garlic powder

· 1 quart unsweetened coconut water, plus more if desired

· 1 (16-ounce) container silken tofu, drained

· Ricotta, for serving (optional)

· Finely chopped parsley, for serving (optional) 

Cooking Instructions 

1. Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.

2. Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.

3. Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.

4. Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.

5. Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.

6. Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness. Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.

Nutrition per serving
289 calories; 15 grams fat; 4 grams saturated fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 15 grams protein; 8 grams fiber; 10 grams sugar; 1142 milligrams sodium

Recipe by Eric Kim, NY Times Cooking  

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