Asian-style broccoli soup

Asian-style broccoli soup

Based on 57 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

45 min

Resting

0 min

Ingredients

2Servings
250 g
broccoli
½ clove
garlic
½
onion
½
potato
½ l
vegetable stock
½
chicken breast
25 ml
hoisin sauce
½
lemon
2 tbsp
sesame seeds (black and white)
50 g
crème fraîche
1 tbsp
vegetable oil for frying
cilantro for garnish
MetricImperial

Utensils

vegetable peeler, cutting board, knife, large sauce pan, measuring cup, large frying pan, wooden skewers, hand blender, grater

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How-To Videos

how-to-cut-broccoli

How to cut broccoli

how-to-prepare-garlic

How to prepare garlic

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal344
Fat21 g
Protein20 g
Carb18 g
  • Step 1/6

    Peel and slice garlic clove. Peel and roughly chop potato. Peel and chop onion.
    • ½ clove garlic
    • ½ potato
    • ½ onion
    • vegetable peeler
    • cutting board
    • knife

    Peel and slice garlic clove. Peel and roughly chop potato. Peel and chop onion.

  • Step 2/6

    Remove florets from broccoli and set aside. Remove leaves from stem, peel it and cut into bite-sized pieces.
    • 250 g broccoli

    Remove florets from broccoli and set aside. Remove leaves from stem, peel it and cut into bite-sized pieces.

  • Step 3/6

    Add oil to a large saucepan over medium-high heat. Add potatoes, garlic and onions, followed by broccoli stems. Season with salt and pepper and sear for approx. 5 – 7 min.  Add vegetable stock and bring to a simmer for approx. 15 min. Preheat oven to 180°C/350°F.
    • ½ tbsp vegetable oil for frying
    • ½ l vegetable stock
    • salt and pepper to taste
    • large sauce pan
    • measuring cup

    Add oil to a large saucepan over medium-high heat. Add potatoes, garlic and onions, followed by broccoli stems. Season with salt and pepper and sear for approx. 5 – 7 min. Add vegetable stock and bring to a simmer for approx. 15 min. Preheat oven to 180°C/350°F.

  • Step 4/6

    In the meantime, cut chicken breast into fine strips and drizzle with hoisin sauce. Season with salt and pepper and toss to coat. Add chicken breast to wooden skewers. In a large frying pan, heat up oil and sear chicken breast on both sides until golden brown. Season with salt. Bake for approx. 5 min at 180°C/350°F.
    • ½ chicken breast
    • 25 ml hoisin sauce
    • ½ tbsp oil for frying
    • salt and pepper to taste
    • large frying pan
    • wooden skewers

    In the meantime, cut chicken breast into fine strips and drizzle with hoisin sauce. Season with salt and pepper and toss to coat. Add chicken breast to wooden skewers. In a large frying pan, heat up oil and sear chicken breast on both sides until golden brown. Season with salt. Bake for approx. 5 min at 180°C/350°F.

  • Step 5/6

    Add broccoli florets to the saucepan and continue to simmer for approx. 5 – 7 min., until soft. Remove pot from heat. Use a hand blender to purée until smooth.  Afterwards add crème fraîche. Add lemon zest and lemon juice to taste. Season with salt and pepper and blend again to combine.
    • 50 g crème fraîche
    • ½ lemon
    • salt and pepper to taste
    • hand blender
    • grater

    Add broccoli florets to the saucepan and continue to simmer for approx. 5 – 7 min., until soft. Remove pot from heat. Use a hand blender to purée until smooth. Afterwards add crème fraîche. Add lemon zest and lemon juice to taste. Season with salt and pepper and blend again to combine.

  • Step 6/6

    Transfer soup to serving bowls and garnish with chicken breast skewers, cilantro, and black and white sesame seeds. Enjoy!
    • 2 tbsp sesame seeds (black and white)
    • cilantro for garnish

    Transfer soup to serving bowls and garnish with chicken breast skewers, cilantro, and black and white sesame seeds. Enjoy!

  • Enjoy your meal!

    Asian-style broccoli soup

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