chilled broccoli soup with zucchini, caraway seed, basil, and lemon


While I had my morning coffee, I opened my house to cool with the morning breeze and quickly made this soup, chilling now for a refreshing dinner and lunch tomorrow during this heat wave! It was my first attempt at a vegan chilled broccoli soup, and I think it’s going to be very tasty, even better after the flavors have melded while chilling today. This made enough for 6 good sized bowls, next time I’ll try doubling the recipe and freezing some.

ingredients:

  • 1 medium head broccoli, chopped
  • 1 cup or so of zucchini, chopped
  • 1 medium red potato, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped or grated
  • 1 medium leek, chopped
  • 1 t caraway seed
  • 1/2 t black mustard seeds
  • 1 t fresh ginger root, diced
  • 4 medium fresh basil leaves, diced
  • 1/4 t salt, black pepper to taste
  • 1/2 large lemon, juice and pulp
  • 5 c water

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instructions:

Pare away any tough outer skin from broccoli stalks, then chop stalks and flowerets. Chop and dice all other ingredients. I happened to have some left over fresh zucchini, so I added that too, and I think looking back it was a good addition for both taste and texture. Saute leek and red potato in 2 T olive oil for 2 minutes, then add caraway seed and ginger root, continue to stir for 3-4 minutes until potato just begins to almost brown. Add chopped celery, carrot, zucchini, basil, and broccoli stalks and flowerets along with 1/4 t salt and 5 cups of fresh water brought first almost – but not to- a boil. Reduce heat and simmer covered to retain nutrients until potatoes, carrots, and broccoli stems are soft, about 5 minutes. Add juice and pulp of 1/2 lemon and black pepper. After taste testing, I added another 1/4 t salt, for health given that it is so hot now, and to complement the taste of all these veggies when served chilled. Remove from heat and cool — not wanting to add any unnecessary heat to my kitchen, I literally took my hot soup pot and placed it outside on a hot pad on my wooden deck bench to cool for a bit. Once cooled some, blend in batches until smooth.

This soup has a nice texture and fragrance. Refrigerate and serve chilled. I may try this garnished with a dollop of organic Euoropean style plain yogurt, for flavor and some protein, or garnish with roasted pumpkin seeds.  I may serve it with a small dish of chilled blueberries and walnuts? Yum, light and also satisfying.