Asian-style broccoli soup

Step 1/6

• ½ clove garlic
• ½ potato
• ½ onion

• vegetable peeler
• cutting board
• knife

Peel and slice garlic clove. Peel and roughly chop potato. Peel and chop onion.

Step 2/6

• 250 g broccoli

Remove florets from broccoli and set aside. Remove leaves from stem, peel it and cut into bite-sized pieces.

Step 3/6

• ½ tbsp vegetable oil for frying
• ½ l 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

• ½ chicken breast
• 25 ml hoisin sauce
• ½ 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

• 50 g crème fraîche
• ½ 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

• 2 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!

Enjoy your meal!