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extra-virgin olive oil garlic broccoli vegetable stock kosher salt freshly ground black pepper coconut milk scallions cilantro lemon freshly squeezed lemon juice extra-virgin olive oil for drizzling
Viewed: 104 - Published at: 2 years agoIngredients
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 jalapeno, sliced
- 1 1/2 pounds broccoli, ends trimmed and cut into 2-inch pieces
- 2 cups low-sodium vegetable stock
- 1/2 teaspoon Kosher salt
- Freshly ground black pepper
- One 14-ounce can coconut milk
- 2 scallions, green parts only
- 1/2 bunch cilantro (about 3/4 cup packed), plus more for garnish
- Zest of one lemon
- 2 tablespoons freshly squeezed lemon juice
- Extra-virgin olive oil for drizzling
Method
- In a large saucepan over medium heat, add the olive oil and stir in the garlic.
- Cook for 1 minute until soft and lightly browned.
- Add the jalapeno, broccoli and stock to the pan, season with salt and pepper and bring to a boil.
- Cover partially and simmer until the broccoli is tender and bright green, about 8 minutes.
- Add the coconut milk and scallions to the pot and cook for another 3 minutes.
- Transfer the soup to a blender and add the fresh cilantro, puree until very smooth.
- Stir in the lemon zest and lemon juice, taste to adjust for seasoning and ladle into bowls.
- Garnish with cilantro, drizzle lightly with olive oil and serve.
