Full of flavour Broccoli Soup.

Adapted from Melissa Clark's Seared Broccoli and Potato Soup

Serves 2 to 3

1/4 cup olive oil, plus more as needed
450 g (1 heads) broccoli, separated into small florets, stems peeled and diced
1 teaspoons kosher salt, more to taste
1 tablespoons unsalted butter
1/2 large Spanish onion, diced
2 cloves garlic, chopped
1/4 teaspoon black pepper, more for finishing
1/8 teaspoon red pepper flakes
1/4 pound potatoes, peeled, and thinly sliced
1/8 teaspoon finely grated lemon zest
1/2 tablespoons fresh lemon juice, more to taste
Grated or shaved Parmesan, to finish (optional)
Flaky sea salt, to finish

In a large soup pot, heat 1 tablespoons of oil over high heat. 

Add about a half of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. 

Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). 

Transfer to a big bowl and repeat with remaining broccoli and more oil. 

When all the broccoli has been browned, season with 1 teaspoon salt and set aside.

Reduce heat to medium-low. 

Add butter + remaining of oil to pan 

onions

garlic 

black and red peppers 

1/2 teaspoon salt 

Cook onion-garlic mixture until soft and translucent, about 4 minutes. 

Add potato to the pot with 1 Liter water or veg broth and remaining salt.

Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. 

Add broccoli, cover again and cook until tender, another 5 to 10 minutes.

Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. 

Stir in lemon juice. 

Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.

Note: 

If you have a powerful grill, you can be even lazier in applying the half-seared technique. 

Instead of searing in the soup pot, you are grilling.

You can do a whole pan at once in under 5 minutes. 

I cut each head of broccoli lengthways and put the one side, leaving the other side barely cooked.

Same principle, just brown one side without cooking the whole vegetable.

“If it's chilly outside I want deep, rich flavors, so browning the broccoli makes sense.

In warmer times, I like to sweat the broccoli, which provides a cleaner, greener, and altogether lighter broccoli flavour.”

This technique also works well with zucchini and butternut squash, according to Clark, and I could see it doing great things for other vegetables like carrots, cauliflower, or potatoes. 

In every case, the full range of their powers are just waiting to be unlocked, and for once, adding cream will be the last thing you'd think to do.

Link https://www.melissaclark.net

Chickpea Broccoli Rabe Hearty Soup.

Chickpea Broccoli Rabe Hearty Soup Recipe | The Local Rose:
Ingredients:
3 tsp olive oil
2 slices pancetta, chopped fine (omit for vegetarian version)
1 large or 2 small carrots peeled and diced
2 celery stalks diced
1 onion diced
4 oregano sprigs
A pinch of dried chile flakes (optional)
salt
4 garlic cloves chopped
2 cups cooked chickpeas
2 cups chickpea cooking liquid
2 cups chicken stock (or vegetable)
1 bunch broccoli rabe
Olive oil
Heat heavy soup pot add: 2 tsp oil, pancetta.
Cook for 3 minutes add, carrots, celery, onion, oregano, chile.
Cook stirring now and then, until soft and slightly brown about 12 minutes.
Turn heat down if too brown.
When vegetables are cooked add: salt, garlic, chickpeas, chickpea liquid, stock.
Bring to a boil, reduce to simmer.
Cook for 10 minutes.
Meanwhile trim and rinse the broccoli rabe and discard stems.
Chop coarsely and add to the soup.
Cook for 10 minutes.
If not tender cook longer.
Taste for salt.
Garnish with oils oil.
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