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SugarRoti Seared Broccoli and Potato Soup Recipe

SugarRoti Seared Broccoli and Potato Soup Recipe

SugarRoti Seared Broccoli and Potato Soup Recipe

4-6 servings / 6 steps / 7 ingredients

Potato Cauliflower Nu Spice

Not your average broccoli soup - we bring an unexpected layer of flavor with seared broccoli and SugarRoti Potato Cauliflower Nu Spice. The perfect caramelization brings out a nutty sweetness while preserving the fresh green taste of broccoli. With the simple addition of potatoes for a light and silky body, this soup is packed with a savory Indian flavor full of delicious earthiness and balanced heat. This easy one-pot wonder is a great vegan or vegetarian option any day of the week.

Spice Level

ingredients

  • 2 lb broccoli, chopped
  • 1 SugarRoti Potato Cauliflower Nu Spice Package
  • 5 tablespoons olive oil or ghee (clarified butter)
  • 1 medium yellow onion (approx 2 cups)
  • 1/2 lb potatoes, thinly sliced
  • 1/4 teaspoon finely grated lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 1 quart water
optional
  • 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
  • Grated Parmesan, to finish (or a vegan alternative)

preparation

  1. In a large soup pot, heat 2 tablespoons of oil over high heat.  Add about a third of the broccoli, just to cover the bottom of pan in a single layer.  Cook broccoli without moving it, until dark brown on 1 side only. Transfer to a bowl and repeat with rest of broccoli (10 min).
  2. Heat remaining oil over medium-low and add SugarRoti Potato Cauliflower Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  3. Add onion, serrano and saute until onions are tender (5 min).
  4. Add potatoes, water and bring to a simmer, cover pot and cook until potatoes are tender (10-15 min).
  5. Add broccoli, cover and cook until tender (5 min).
  6. Remove whole spices, add lemon zest and roughly puree soup with an immersion blender.  Stir in lemon juice and garnish with grated Parmesan cheese (5 min).

*Leftovers can be refrigerated up to 3 days or frozen

Recipe Notes

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