This Persian Broccoli Soup is a unique twist from a typical broccoli soup. Have fun trying to pick out all of the dry and fresh herby flavors that surprisingly compliment one another extremely well. A steaming hot bowl makes for a filling entree. Feel free to pair with a whole wheat pita or roll.
Persian Broccoli Soup
This Persian Broccoli Soup is a unique twist from a typical broccoli soup. The dry and fresh herbs are delightfully delicious.
Ingredients
- 1/4 cup olive oil
- 2 cloves garlic , minced
- 1 large onion , chopped
- 2 poblano peppers , chopped
- 2 tsp turmeric
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tsp dill
- 1 1/2 cups yellow split peas
- 8 cups vegetable broth
- 1/2 cup brown rice
- 1 zucchini , diced
- 1 yellow squash , diced
- 1 head of broccoli , diced
- 1 bunch curly leaf parsley , leaves chopped
- 1 bunch cilantro , leaves chopped
- Juice of 1 lemon
- Black pepper to taste
Instructions
- Heat olive oil over medium-high. Saute onion, garlic and poblanos until tender, about 5-7 minutes. Stir in spices, lowering heat to medium. Stir constantly for 1 minute. Add in broth and split peas, cover, and simmer over low for 20 minutes. Add in brown rice and simmer, covered for 20 minutes more. Finally, stir in squashes and broccoli, cover, and let stand off heat for 5 minutes. Stir in lemon and fresh herbs. Pulse with immersion blender or in standing blender until mostly smooth but still a bit textured. Season with black pepper to taste. Top with a scoop of plain Greek yogurt if desired.