Asian-style broccoli soup

Asian-style broccoli soup

30 ratings

Young A, community manager


„This comforting broccoli soup is one of my favorites. Chicken breast marinated with hoisin sauce goes from the oven straight to the heart!“

Difficulty

Easy 👌
20
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
broccoli
1 clove
garlic
1
onion
1
potato
1 l
vegetable stock
1
chicken breast
50 ml
hoisin sauce
1
lemon
4 tbsp
sesame seeds (black and white)
100 g
crème fraîche
2 tbsp
vegetable oil for frying
cilantro for garnish
Metric
Imperial
  • 500 g broccoli
  • 1 clove garlic
  • 1  onion
  • 1  potato
  • 1 l vegetable stock
  • 1  chicken breast
  • 50 ml hoisin sauce
  • 1  lemon
  • 4 tbsp sesame seeds (black and white)
  • 100 g crème fraîche
  • 2 tbsp vegetable oil for frying
  • cilantro for garnish

Utensils

  • large saucepan
  • measuring cup
  • vegetable peeler
  • hand blender
  • wooden skewers
  • cutting board
  • knife
  • grater

Nutrition per serving

Cal
344
Protein
20g
Fat
21g
Carb
18g

Step 1/6

Peel and slice garlic clove. Peel and roughly chop potato. Peel and chop onion.
  • 1 clove garlic
  • 1 potato
  • 1 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.
  • 500 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.
  • 1 tbsp vegetable oil for frying
  • 1 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.
  • 1 chicken breast
  • 50 ml hoisin sauce
  • 1 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.
  • 100 crème fraîche
  • 1 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!
  • 4 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!