Creamy Broccoli Soup with Greek Yogurt, Ouzo, Ginger and Pumpkin Seeds
- 6 tablespoons extra-virgin olive oil plus more for drizzling
- 1 large red yellow onion chopped
- 1 celery stalk and leaves chopped
- 1 small fennel bulb trimmed and chopped
- 1 medium carrot peeled and chopped
- 1 large broccoli head stems diced florets chopped
- 1 star anise
- 4 garlic cloves minced
- 1 1- inch knob ginger peeled and minced or grated
- 2 medium yukon gold potatoes diced
- ⅓ cup ouzo or other anise-flavored liqueur
- 4 cups vegetable broth
- 1 tsp sherry vinegar
- 1 scant tsp Dijon mustard
- ¼ cup fresh dill
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon sea salt
- Freshly ground black pepper
- 1/2 cup Greek yogurt or more to taste
- 4 tablespoons toasted pumpkin seeds
- Toasted multigrain bread for serving optional
- 2 radicchio or red cabbage leaves julienned for garnish, optional
In a large pot over medium heat, warm 4 tablespoons of the olive oil and add the onion, celery, fennel, carrot, broccoli florets and stems and star anise. Toss to coat in the oil. Cover and steam in the olive oil for 5 minutes. Stir in the garlic and ginger and steam, covered, for another 3 minutes. Add the potato to the pot and toss gently.
Add the ouzo and cook for a few minutes until the alcohol steams off. Add the vegetable broth and 1 cup of water. Season to taste with salt and bring to a simmer, covered. Continue to simmer the soup until all the vegetables are fork tender,about 35 to 40 minutes.
Whisk the vinegar, mustard, and lemon juice into the soup. .
Remove the star anise from the soup pot and discard. Using an immersion blender, puree the soup until smooth. Adjust the seasoning with additional salt, vinegar or lemon juice. Serve hot in individual bowls garnished with a teaspoon swirl of Greek yogurt, a little extra olive oil and the toasted pumpkin seeds and julienned radicchio or cabbage leaves.
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