Broccoli Soup with Spicy Pepper Cream
When I crunched into the raw broccoli on the shores of Lagoon Huacachina in Peru and dreamed of a broccoli soup, I knew it was time to get serious about finding a kitchen. Seriously, who craves broccoli soup?
When I am inspired to cook from a craving, the result is almost always mind-blowingly delicious. Martin and I slurped this soup up despite the warm desert air. The next day, I poured the leftovers on some pasta. Bliss.
Since I am in Peru, I had to use the rocoto pepper for the spicy cream. This pepper looks similar to a red bell pepper in size and color, but tastes a little spicier than a jalapeño pepper. I’ve never seen this pepper outside of Peru, but any spicy pepper can be used in this recipe. Just try to find one that is red and use as much as your tastebuds can take.
I know that the broccoli soup picture isn’t very drool-worthy, but it is delicious. Plus it is vegan, dairy-free, grain-free, and gluten-free. It just wants to please everyone. 🙂
While in Peru, Martin and I have had some pretty scrumptious meals that did photograph well, so here are some drool-worthy photos to get you hungry before you try making this broccoli soup.
- 3 cups of broccoli (1 head)
- 3 medium potatoes
- 1 yellow onion
- 2 teaspoons pureed garlic
- 1 teaspoon oil
- 1 inch ginger
- Salt to taste
- 1 red bell pepper
- 1/3 rocoto pepper (or other red spicy pepper, about 1/4 cup diced)
- 1/2 avocado (about 1/3 cup)
- Salt to taste
- Roughly chop the onion and ginger. Heat the oil in a soup pot over medium heat and add the onion and ginger. Cook for about 5 minutes, or until softened.
- Peel the potatoes and cut into one inch chunks. Since you will puree the soup later, don't worry too much about the chunks being pretty. Add to the pot. Coarsely chop the broccoli stem and florets and add to the pot. Add enough water to just cover the vegetables. Add about 2 teaspoons of salt. Bring to a boil, then reduce the heat and simmer covered until the vegetables are tender.
- Remove from heat. Using a food processor, immersion blender, or regular blender, puree the soup, working in batches if needed and being careful not to get splattered by the hot liquid. When silky smooth, return to the pot and stir in the raw pureed garlic and salt to taste. Let sit while you prepare the Spicy Pepper Cream.
- Dice the peppers. Heat 1 teaspoon oil in a skillet over medium heat. Add the peppers and cook until softened. This will also lessen the spiciness of the peppers, so adjust accordingly.
- Place the avocado and cooked peppers in a blender (or food processor). Puree until smooth, adding about 1/4 cup water or so as needed. Add salt to taste. If you need it spicier, you can add some more raw spicy pepper to the blender at this time and blend until smooth again.
- Pour some soup into a bowl and top with a dollop of the spicy pepper cream.