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Broccoli soup with garlic, ginger, and chile

It is getting chilly in Bangalore so it is time for some lovely warming soups. For me, soup is comfort food, hot, delicious and a dish that warms your soul. I try and bring you these soups that make me happy to make.

This is a super soup but one that is delicious. The earthy broccoli is brought alive by the Asian flavours, chillies, and ginger. this soup is fragrant and the garnish of roasted sesame oil makes it perfect. this is a lovely soup to enjoy with a slice of toast and some cheese for a light healthy dinner.

This is a wonderful cookbook that specializes in soups for all seasons. Deborah Madison is one of the first chefs to start the farm-to-table movement in the Bay Area and her recipes reflect her expertise with vegetables and fresh produce. I have a number of her wonderful cookbooks, each one a masterpiece. This is the book that made me fall in love with soups and taught me how to make a great one.

For more wonderful soup recipes from this cookbook, click here.


2 lb broccoli

1 tablespoon sesame oil or olive oil

1 large onion, thinly sliced

1-2 jalapeño or green chillies, sliced

2-3 garlic cloves, sliced

1 tablespoon ginger paste

1/4 cup cilantro leaves and tender stems

1 small potato, peeled and grated

4 cups water, vegetable stock or chicken stock

Salt, to taste

1/2 teaspoon pepper

2 tablespoons white miso

A few drops of roasted sesame oil to garnish

Cut the broccoli florets into small dice and set aside separately. The stem can be peeled and chopped finely. Set aside separately.

Heat the oil in a pot. Add the onions, chillies, garlic, ginger and cilantro and cook for 3-4 minutes till the onions are soft but have not taken on any colour.

Add the broccoli stems and potato and cook for 5 minutes until soft. Add the broccoli and sautè for 3-4 minutes. Add the water/stock, salt and pepper and boil. Simmer for 5 minutes till the broccoli florets are bright green. Do not overcook or the broccoli will turn a drab grey.

Remove from the heat and blend to a purée with a hand blender. You can leave the soup as chunky as you desire. Mix in the miso till smooth. Taste for salt and spice.

Serve hot garnished with 2-3 drops of roasted sesame oil.

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