I don't order Chinese takeout very often, but one of my favorite things to get when I do is broccoli with garlic sauce. This soup is inspired by that dish and hits the same garlicky and spicy notes I love. Potato is used as a thickener and gives the soup a deliciously velvet, creamy texture. Hope you enjoy!
Spicy Broccoli Garlic Soup (serves about 5)
- 1 large onion
- 2 tbsp olive oil
- 4 cloves of minced garlic
- 1 head of broccoli, chopped
- 4 cups of vegetable broth
- 1 large potato
- 2 tbsp chopped ginger
- 2 tbsp shoyu (or soy sauce)
- 1/2-1 tbsp crushed red pepper flakes*
- 1 tsp maple syrup
- Salt to taste
Put a small pot of water on the stove to boil. While you're waiting, peel and roughly chop your potato. When the water is boiling add the chopped potato and salt the water. Next, dice the onion and add to a sauce pan with your olive oil. Once the onion becomes translucent, add the garlic, ginger, broccoli, shoyu, maple syrup and red pepper flakes. After about 5 minutes, add your vegetable broth. By now, the potato should be soft enough to be strained and added to the mixture, as well.
I ladled all my ingredients into my Vitamix (in two rounds) to blend it, but you can also use a regular blender or try an immersion blender (you may have to soften the broccoli a bit more for this). Viola! Spicy Broccoli Garlic Soup!
*I used 1 tbp of red pepper flakes and the soup was VERY spicy, so you may want to start with a 1/2 tbsp and work your way up to your preferences.