Creamy Roasted-Broccoli Soup With Buttermilk and Spiced Pepitas Recipe

1. Preheat oven to 375°F. Toss broccoli with 2 tablespoons olive oil and spread in an even layer on 2 rimmed baking sheets. Transfer to oven and roast until broccoli is tender and browned, about 25 minutes.

2. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Stir in 1/2 teaspoon coriander seed and red pepper flakes and cook until fragrant, about 1 minute.

3. Add roasted broccoli, buttermilk, and just enough stock to barely cover vegetables. Bring to a simmer, then remove from heat. Working in batches if necessary, transfer vegetables and liquid to a blender. Starting on the lowest speed and gradually increasing to the highest speed, blend broccoli until a smooth puree forms. Drizzle in 4 tablespoons total olive oil while blender is running and return to a clean pot. Add as much of the remaining vegetable stock as necessary to thin to a creamy soup consistency. Season with salt.

4. Meanwhile, lower oven to 350°F. In a mixing bowl, toss pepitas with 2 tablespoons olive oil, remaining 1/2 teaspoon ground coriander, cumin, mustard seed, and turmeric. Season with salt. Transfer to a parchment-lined baking sheet and roast until fragrant, about 10 minutes. Let cool.

5. Scrape toasted spiced pepitas into a mixing bowl and stir in parsley, lemon zest, and remaining 2 tablespoons olive oil.

6. Warm the soup, then spoon it into bowls. Top with spiced pepitas and some of their oil. Serve right away.

Special equipment

Blender

This Recipe Appears In

• Roast Broccoli for a Creamy Soup Filled With Fall Flavors