{recipe} Toasted Broccoli Soup with Coriander and Lemongrass

I love broccoli soup, but I get tired of the same old cheese- and cream-laden preparations. I decided to do an Asian-inspired variation with coriander, ginger, lemongrass, and sesame oil – toasting the broccoli at the beginning, to add an extra layer of flavor.

If you haven’t worked with fresh lemongrass before, here’s a helpful post about how to prepare the stalks for cooking.

Recipe: Toasted Broccoli Soup with Coriander and Lemongrass


  • 2 tsp sesame oil
  • 2 bunches baby broccoli, roughly chopped
  • 1 clove garlic, crushed
  • 1 tsp coriander seeds
  • 6 cups chicken or vegetable broth
  • 1 stalk lemongrass, trimmed and roughly chopped
  • 3 inch piece of ginger, peeled and roughly chopped
  • pinch of chili flakes (or more to taste)
  • 1 Tblsp rice vinegar
  • juice of 1 lemon


  • Heat sesame oil in a medium-large pot over high heat. When oil is hot, add chopped broccoli and toast in the oil about 5 minutes, until the edges start to brown.
  • Add garlic and coriander seeds and cook about 20 seconds, until garlic is fragrant.
  • Add chicken broth, lemongrass, ginger, and chili flakes. Bring to a boil, reduce heat to low, cover and cook about 15 minutes. Crack the lid slightly to let the steam off.
  • Add rice vinegar and lemon juice. Puree very well in batches until smooth. Taste and add soy sauce or salt to season if necessary.
  • Serve with additional chili flakes and a drizzle of sesame oil.

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5 Responses

  1. Dana says:

    Broccoli is probably my favorite vegetable. This soup looks to die for (and would have been a great color for a Halloween soup)

  2. Susan says:

    I put chicken bits along with the broth so that I can forget that all there is to the recipe are mainly vegetables.. 😀

  3. Kevin says:

    I tried it with the chicken cubes and it was Awesome. Good to have it in Winter