Tasty Tuesday: Broccoli Soup with Lemon Grass and Garlic Chives

Tasty Tuesday posts will not always be recipes. Sometimes they might be about interesting food science research on taste or flavor or related topic.

Broccoli Soup

I probably eat more broccoli than any other vegetable (mushrooms are fungi and garlic is a herb) and I am very much in a soup mood at the moment. So I made broccoli soup. Last night I ate it warm with cheddar and tonight I had it cold with yogurt. It was tastier tonight, but that might be due to the fact that the flavors developed over night.

In my older recipe books, from the 1980s, broccoli rarely features. I don’t know if this is a US vs. UK difference or food fashion.

I have been finding it frustrating to find recipes listed by their herbs. For some reason my garden is being prolific with herbs – I am overwhelmed with oregano, chives, thyme, rosemary and lemon grass. I almost have too much parsley and soon basil will be prolific as will coriander seeds as the cilantro earlier in the year has, with permission, bolted. So to help other people in the same situation, I named with recipe after the herbs I added.

Broccoli Soup


Broccoili – 1.5 heads including stems. Chopped up small

Oil/butter/marg for frying

1 onion chopped

A handful of chopped garlic chives*

two stalks of lemon grass

2 medium – large potatoes peeled and chopped

water or stock (I used water and then added a tps of yeast extract after cooking)


parsley, yogurt or cheese (optional toppings).


Fry the chopped onion in oil and fry for a few minutes. Don’t let the onion brown.

Add lemon grass stalks (don’t chop them you are going to remove them later).

Add garlic chives followed in rapid succession the potatoes, broccoli and water/stock.

Bring to a boil. Turn down to a simmer and cook until potato and broccoli, especially the broccoli stems, are mashable.

Remove lemon grass.

Blend; I use a stick blender (AKA immersion blender) and I blend until most of the bits are gone. About 10-20% might remain lumpy. It is really up to you depending how smooth you want your soup to be.

Heat again and add cheese.

Or if you want to eat it cold, chill in fridge until cold and add yogurt.

Decorate with chopped parsley.

Serve and enjoy.

*You could use a clove of garlic instead, but then you would have to change the name.