- 1small head of broccoli, with stems
- 1 zucchini
- 1 medium shallot, minced
- 1 tablespoon olive oil, divided
- 1 tablespoon minced ginger
- 3 to 4 cups vegetable broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 cup coconut milk
Instructions:
- Preheat oven to 180 degrees.
- Remove broccoli florets from the stems and cut into small pieces.
- Peel the stems, discarding the outside, then dice stems and set aside.
- Toss florets with 1/2 tablespoon olive oil and spread into a single layer on a sheet tray. Roast until broccoli is tender and starting to brown, 20 to 25 minutes.
- While the broccoli is roasting, heat olive oil over medium low in a medium stock pot.
- Add in minced shallots. Cook for roughly 4 minutes then add in the ginger, cooking for one more minute.
- Stir in the broccoli stems and diced zucchini, followed by 3 cups of broth, lemon zest, juice, and salt. Bring to a boil, reduce to a simmer, and cook until stems are tender and roasted broccoli is done.
- Add in the roasted broccoli, reserving a few smaller pieces for topping the soup. Transfer to a blender and puree the soup.
- Transfer the soup back to the pan if using a blender and add in the coconut milk. Heat the soup over low until ready to serve.
- Divide soup into two bowls and top with sesame seeds, scallions, and extra coconut milk.
