When I went shopping last week I found something new in the produce aisle, BroccoLeaf. This is simply the big beautiful leaves of the broccoli plant, which are typically thrown away but are very edible. It has lots of vitamin C, vitamin K, vitamin A, folate, and potassium. This recipe celebrates the glory of the cruciferous vegetables inspired by a recipe at the BroccoLeaf site. It’s the perfect cold soup on a warm day. It can also be warmed. Try it, you’ll like it.
Raw Creamy BroccoLeaf and Cauliflower Soup
- Prep Time15 min
- 1 T extra virgin olive oil
- ½ c chopped leeks (white and pale-green parts only), washed well, and thoroughly drained
- ½ large shallot, peeled and sliced
- 1 t ground coriander
- ½ t ground turmeric
- juice of ½ lemon
- 2 c chopped cauliflower
- 1 c unsweetened coconut milk, plus more as needed
- ½ t sea salt
- 1 bunch of BroccoLeaf, leaves removed from stems and chopped
- ½ t black pepper
- 1 T miso
- 1-2 T cashew (or other non-dairy) yogurt
- 1T hemp seed
- extra virgin olive oil and chives for garnish
Blend coconut milk, leeks, shallots, miso and spices with a pinch of sea salt until creamy, about 5 to 7 minutes in a traditional blender.
Add the lemon juice, cauliflower and BroccoLeaf to the leek mixture in small batches blending until smooth. add yogurt and a little more milk, if needed. Add black pepper.
Garnish with a drizzle of olive oil, chopped chives and 1 T hemp seeds, if desired.
Do not skip the lemon juice. This soup is very bitter without the citrus to cut the “green” taste.
Can be served cold or warmed.