Broccoli Soup with Sumac and Crispy Broccoli

Ever since I started cooking in high school, I have been making some version of this broccoli soup. My earliest rendition was topped with a handful of shredded Cheddar and sprinkled liberally with paprika, the most exotic spice I could find in my mother’s pantry. Although my taste in seasonings has changed, the basic cooking method is the same: broccoli is simmered in a pot of broth with onion and potato, then pureed in a blender until smooth. My latest includes turmeric and sumac, two of my favorite, flavor-packed spices known for their antioxidant powers and brain-healthy profile.

Cooking with sumac

You probably already cook with turmeric in your kitchen, but sumac may be new to you. Sumac is a berry that’s dried and pulverized into a powder. It’s brick-red hue and lemony ping of tartness pairs well with so many foods. I like it sprinkled on hummus, avocado toast, roasted cauliflower, and as part of my homemade za’ atar, a Middle Eastern spice mix.

As far back as the 11th century, sumac was used for medicinal purposes, in cooking, and as a dye. It became a staple ingredient in Middle Eastern cuisine, where you often see it added to salads, rice, and kebabs. Also, in case you are wondering, the sumac used in cooking is not the same as the poison ivy-like sumac plant that can give you a rash.

Sumac is a berry that may enhance memory

Sumac berries are high in flavanols, those plant phytonutrients with antioxidant properties. One of these flavanols, quercetin, has been studied for its ability to enhance memory and cognition. Sumac may also help regulate blood sugar. In this study of type 2 diabetics, sumac supplementation was found to keep blood sugar stable and have a favorable effect on lowering blood cholesterol proteins, a factor that helps reduce cardiovascular disease.

Whether sumac emerges as a major brain-boosting food remains to be seen. For now, the most compelling reason I have to cook with sumac is the bright flavor and pop of color it adds to my dishes. I especially love it sprinkled on top of this broccoli soup along with the crispy broccoli florets. Look for sumac in grocery stores, Middle Eastern markets, and online spice purveyors. If you can’t find it, feel free to substitute sweet paprika.

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Broccoli Soup with Sumac and Crispy Broccoli

Brain-healthy spices brighten up this simple broccoli soup that becomes creamy with a quick spin in the blender. Don't skip the toppings—crispy broccoli florets, flaky salt, olive oil, and a liberal dusting of sumac.

Votes: 37
Rating: 3.62
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Course

Soup

Servings

people MetricUS Imperial

Ingredients

• 1 large head of broccoli end trimmed, about ¾ pound
• 3 tablespoons extra virgin olive oil
• 1 large yellow onion chopped, about 1½ cups
• 1 ¼ teaspoons kosher salt
• 1 large clove garlic minced
• 3 tablespoons raw pistachios soaked in water for about 1 hour
• 1 medium russet potato peeled and diced, about 5 ounces
• 4 cups vegetable stock
• ½ teaspoon ground turmeric
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh lemon juice
• ½ teaspoon sumac

Course Soup Servings people MetricUS Imperial Ingredients 1 large head of broccoli end trimmed, about ¾ pound 3 tablespoons extra virgin olive oil 1 large yellow onion chopped, about 1½ cups 1 ¼ teaspoons kosher salt 1 large clove garlic minced 3 tablespoons raw pistachios soaked in water for about 1 hour 1 medium russet potato peeled and diced, about 5 ounces 4 cups vegetable stock ½ teaspoon ground turmeric ½ teaspoon freshly ground black pepper ¼ cup fresh lemon juice ½ teaspoon sumac

Votes: 37 Rating: 3.62 You: Rate this recipe!

Instructions

1. Preheat your oven to 400ºF.
2. Cut 1 cup of the smallest florets from the broccoli head; set aside.
3. Roughly chop the rest of the head into 2-inch pieces, then peel and trim the stem and chop into 2-inch pieces. (You should have about 4 cups total of florets and stem.)
4. Heat 1 tablespoon of oil in a large pot over over medium heat. Add the onions and 1 teaspoon of the salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
5. Drain the pistachios and add to the pot, along with the onion, potato, and turmeric. Sauté over medium heat for 5 minutes, then add the vegetable stock and increase the heat to high. Scrape up all the bits from the bottom of the pan using a wooden spoon. Add the chopped broccoli (leaving aside the reserved cup of small florets) and simmer over medium heat for 20 minutes, or until the broccoli is easily pierced with a knife.
6. While the soup simmers, roast the reserved small broccoli florets. Toss them on a small rimmed baking sheet with 1 tablespoon of the oil and ¼ teaspoon salt. Leave some space between the florets, which encourages them to get extra crispy. Roast for 20 minutes, or until the florets are brown and crispy.
7. Transfer the soup to a blender and puree until smooth, thinning with water as needed to adjust the consistency to your liking. Add the black pepper. Taste and adjust for salt. Add lemon juice by the spoonful until the soup tastes equally bright and acidic, salty, and peppery. If you want more turmeric flavor (spicy, slightly bitter) add more by the ¼ teaspoon.
8. Serve hot, topped with the crispy broccoli florets, a drizzle of olive oil, a dusting of sumac, and flaky sea salt, if you like.