Have I ever mentioned that I love soups?
OK. I know I have—over and over and over. Forgive me.
Here is a new favorite. This is a Deborah Madison recipe from her cookbook Vegetable Soups. This is her recipe for Broccoli Soup With Garlic, Ginger and Chile. That constellation of ingredients sounds (and is!) wonderful. You’ve got to try this one! It will sooth away those holiday jitters that are coming on about now. (Vegetable Soups is available through your local bookstore or on Amazon here.)
Here is the recipe as I prepared it in my kitchen.
Broccoli Soup With Garlic, Ginger and Chile
December 15, 2025
Ingredients
- 2 pounds fresh broccoli
- 1 yellow onion (thinly sliced)
- 1 large garlic clove (chopped)
- 1/2 fresh jalapeno (seeded and diced)
- 1-inch piece of fresh ginger (peeled and finely chopped)
- 1/2 to 1/4 fresh cilantro (chopped-you can use cilantro stems along with the leaves)
- 1 small waxy potato (cubed)
- Salt
- 1-2 T. white miso
- Neutral oil
- Sesame oil
- 6 C. water (or broth)
Directions
- Step 1 Wash and cut up broccoli, separating crowns from stalks. Chop the crowns. Peel and chop the stalks.
- Step 2 Saute onion, garlic, chile, ginger and cilantro until soft.
- Step 3 Add potato, broccoli stems, salt and 2 C. water or broth. Simmer until the onion turns soft. This will take about 5 minutes. Add the broccoli florets to the soup along with 4 C. water and simmer for another 5 to 10 minutes until the broccoli is tender. Let the soup cool.
- Step 4 Puree the soup in your blender or food processor. Mix the miso with a small amount of warm water and stir it into the soup. Adjust seasonings. Add cream or half and half to your taste. Drizzle each bowl with a few drops of sesame oil at serving. Top with sourdough croutons (optional).
