Creamy Roasted Broccoli Soup With Buttermilk and Spiced Pepitas

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Broccoli
  • 4 medium cloves Garlic
  • 1 Lemon, Zest of
  • 2 tbsp Parsley, fresh leaves
  • 1 Yellow onion, thinly sliced (about 1 1/2 cups, large

• Canned Goods

  • 1 1/2 qt Chicken stock or vegetable stock, homemade or store-bought low-sodium

• Baking & Spices

  • 1 tsp Coriander seed, ground
  • 1 Kosher salt
  • 1/4 tsp Mustard seed, ground
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 10 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 1 cup Pumpkin seeds

• Dairy

  • 1 1/2 cups Buttermilk

Found on seriouseats.com

Description

Ingredients

• 2 pounds broccoli, stalk trimmed and heads cut into florets
• 10 tablespoons extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced (about 1 1/2 cups)
• 4 medium cloves garlic, crushed (about 4 teaspoons)
• 1 teaspoon ground coriander seed, divided
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups buttermilk
• 1 1/2 quarts homemade or store-bought low-sodium chicken stock or vegetable stock
• Kosher salt
• 1 cup pumpkin seeds
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground mustard seed
• 1/4 teaspoon turmeric
• 2 tablespoons minced fresh parsley leaves
• Zest of 1 lemon

Directions

• 1. Preheat oven to 375°F. Toss broccoli with 2 tablespoons olive oil and spread in an even layer on 2 rimmed baking sheets. Transfer to oven and roast until broccoli is tender and browned, about 25 minutes. 2. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Stir in 1/2 teaspoon coriander seed and red pepper flakes and cook until fragrant, about 1 minute. 3. Add roasted broccoli, buttermilk, and just enough stock to barely cover vegetables. Bring to a simmer, then remove from heat. Working in batches if necessary, transfer vegetables and liquid to a blender. Starting on the lowest speed and gradually increasing to the highest speed, blend broccoli until a smooth puree forms. Drizzle in 4 tablespoons total olive oil while blender is running and return to a clean pot. Add as much of the remaining vegetable stock as necessary to thin to a creamy soup consistency. Season with salt. 4. Meanwhile, lower oven to 350°F. In a mixing bowl, toss pepitas with 2 tablespoons olive oil, remaining 1/2 teaspoon ground coriander, cumin, mustard seed, and turmeric. Season with salt. Transfer to a parchment-lined baking sheet and roast until fragrant, about 10 minutes. Let cool. 5. Scrape toasted spiced pepitas into a mixing bowl and stir in parsley, lemon zest, and remaining 2 tablespoons olive oil. 6. Warm the soup, then spoon it into bowls. Top with spiced pepitas and some of their oil. Serve right away.