Creamy Roasted Broccoli Soup With Buttermilk and Spiced Pepitas Recipe
Ingredients
- 2 pounds broccoli, stalk trimmed and heads cut into florets
- 10 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, thinly sliced (about 1 1/2 cups)
- 4 medium cloves garlic, crushed (about 4 teaspoons)
- 1 teaspoon ground coriander seed, divided
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups buttermilk
- 1 1/2 quarts homemade or store-bought low-sodium chicken stock or vegetable stock
- Kosher salt
- 1 cup pumpkin seeds
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground mustard seed
- 1/4 teaspoon turmeric
- 2 tablespoons minced fresh parsley leaves
- Zest of 1 lemon
Instructions
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