I’m a terrible patient, largely because I am so impatient. Doctors’ orders annoy me, and since I am reluctant to see my general practitioner, the closest doctor is Kevin, so I take my irritation out on him.
This particular bout of illness was following my usual cycle; it’s akin to the five stages of grief, although I usually remain stuck at stage one (denial-denial-more denial). But two days of fever prompted me towards acceptance. I cancelled my classes and went to bed–for a bit. Then I got hungry, so I made this soup (I told you, I am a terrible patient).
I knew exactly what I wanted to make, and it wasn’t chicken noodle. Instead, a bright green bowl of broccoli soup, lively with fresh ginger and lemon, as well as a kick in the pants from garlic and my favorite Asian hot sauce, sriracha.
It wasn’t fever-induced mania prompting my choice, but rather research from UNC Chapel Hill. In the article, researchers note that broccoli is high in glucosinolates, which stimulate the body’s immune system; along with high levels of vitamins A, C & E, it is the perfect choice for fighting my flu. Moreover, I knew I could make the soup in record time and get back to bed in short order. For awhile.
This broccoli soup is a far cry from the flour, cream, and cheddar cheese-laden versions found in buffets and college cafeterias. It has a velvety texture, yes, but no heaviness, and it sings with bold flavor. I’ve downed two bowls and feel worlds better already.
In a large saucepan, heat the sesame oil over medium heat. Add the garlic, green onions, and ginger; cook and stir for 1 minutes. Add the broccoli and 1 cup of the water. Increase heat to medium-high, cover, and cook for 1 minute. Add the spinach, recover, and cook 1 minute longer or until spinach is just wilted. Remove pan from heat and let stand, covered, for 5 minutes.
Transfer the contents of the pan, along with 1 cup remaining water, to a blender. Puree until smooth, then return mixture to pan.
Whisk the remaining water, salt, lemon juice, and sriracha into the soup (add more water if too thick). Reheat over medium-low heat until hot, about 5 minutes. Adjust the salt and pepper to taste.
If desired, serve sprinkled with sesame seeds and drizzled with extra srirach aand/or sesame oil.
Can I make this with homemade (zero salt) chicken broth or would that ruin the flavor? I boiled a carcass last night for 4 hours so I could have fresh chicken broth today (I have the flu) but this looks like a very powerful healing soup so I don't want to ruin the flavor or the effect!
Tuesday 18th of March 2014
Rebekah, I think this would be AMAZING with homemade broth. So many healing benefits to the broth, then combining with the veg...should be wonderful! I hope you feel better soon!
Power Hungry via Facebook
Monday 4th of March 2013
Yay, so glad you enjoyed it, Nick!
Nick Filler via Facebook
Sunday 3rd of March 2013
Finally made this for dinner tonight. Apparently, it's also great for people who don't have the flu ;-)
Wednesday 27th of February 2013
wow This is a keeper! I believe the quick cook time must save the integrity (nutrients) of the spinach and broccoli. Next time I will double the recipe, I only got two cereal-size bowls.
Thank you!! LeAnn
Thursday 28th of February 2013
So glad you enjoyed it, LeAnn! Really, only two bowl? With 4 cups water and 4 cups of broccoli? Maybe I had really juicy broccoli :)
Friday 22nd of February 2013
Impressive colour. 9 year old is thinking we should try it (she is home sick today)minus the sriracha sauce. Hope you are feeling better. Your Swedish split pea soup is a fav in our household too.
Friday 22nd of February 2013
Laura, i am so impressed that this appeals to your 9 yr old--what a grown up palate!