Green tea and broccoli soup

My mother subscribes to a French magazine, Femme Actuelle, which is always full of recipes. This is where I plucked the idea of making a broccoli soup with some green tea. Why not? Just substitute the chicken broth for the steeped green tea (minus the leaves) and that’s it!

INGREDIENTS: 6 servings

  • 1 1/2 pounds (or so) of fresh or frozen broccoli
  • 1 large yellow onion, chopped
  • 1/2 bunch of cilantro
  • 2 tsp of green tea
  • 4 cups of water
  • 2 or up to 4 cloves of garlic
  • olive oil, as needed
  • salt, white pepper, to taste
  1. Boil the water and steep the tea in it for a few minutes. Strain and reserve. Heat some oil in a large pot and add the onion and stir-fry for a few minutes until translucent and golden; add the broccoli cut into florets and small chunks and stir-fry for 5 minutes. Add the strained tea water and cook the mixture for 20 to 30 minutes at a slow simmer until the broccoli is cooked. 
  2. Meanwhile, mash the garlic in a mortar with a dash of salt, chop the cilantro. Heat a touch of olive oil in a small skillet and fry the garlic and cilantro for no more than 5 seconds until the fragrance is released and touches your nostrils. 
  3. Using an immersion blender, purée the soup and add the cilantro/garlic fry right before serving to enhance the flavor of the soup. Serve with small croutons or kaak on the side.
NOTE: You can add a few tablespoons of quinoa or oatmeal halfway through cooking the soup to thicken it.


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  1. Posted March 23, 2012 at 4:53 am | Permalink

    This is really unusual, it sounds delicious. Using tea in cooking is probably something underestimated. For some reason French magazines, whenever I buy one, always have a lot of fantastic recipes with lovely pictures – way better than their Italian or British counterpart.

  2. Posted March 23, 2012 at 5:25 am | Permalink

    Why, that’s kinda, sort, brilliant. I’m so doing this recipe!

  3. Posted March 23, 2012 at 6:15 am | Permalink

    Such a unique flavour combination! I imagine it would taste so gentle and lovely.

  4. Posted March 23, 2012 at 6:45 am | Permalink

    Fabulous presentation of the dish as well. Lighting and table setting is just gorgeous.

  5. Posted March 23, 2012 at 8:08 am | Permalink

    Interesting for sure. I live all day long on Espresso, Tea and Tea-sans but don’t use them in cooking, well except for some of the many Chi items like clove, anise, roses, etc.

  6. Mac
    Posted March 23, 2012 at 9:42 am | Permalink

    ….I must try it! Does the “tea” broth add astringency and sour somewhat the way saffron does?


  7. Posted March 23, 2012 at 9:58 am | Permalink

    I’ve used this technique with couscous, but not in soup. I’m sure the tea lends a uniquely aromatic touch to the soup. Thanks for sharing!

  8. Posted March 23, 2012 at 12:27 pm | Permalink

    An unique combo…would love to try the broccoli soup with green tea.

  9. Joumana
    Posted March 23, 2012 at 12:39 pm | Permalink

    @Mac: I felt like the cilantro was overpowering the tea. I should try it without the cilantro pesto and let you know!

  10. Posted March 23, 2012 at 2:01 pm | Permalink

    The green tea must add a nice, bright taste to the soup! I would probably skip the cilantro since I’m not a big fan of it in large doses.

  11. Posted March 23, 2012 at 7:41 pm | Permalink

    Hah! What a great idea. This sounds perfect for a detox lunch :-)

  12. Posted March 24, 2012 at 3:03 am | Permalink

    Maybe I need to start buying Femme Actuelle more often. They do have great recipes. This broccoli soup is really intriguing with the green tea! How did it taste?

  13. Joumana
    Posted March 24, 2012 at 5:53 am | Permalink

    @Jamie:actually very subtle taste, the cilantro overpowers the green tea.

  14. Posted March 24, 2012 at 10:30 am | Permalink

    What an amazing, effortless idea. I will try it as well as soon as I lay my hands on a head of fresh broccoli. I love you, Joumana. You create wonderful things.

  15. Posted March 24, 2012 at 12:40 pm | Permalink

    What an unique and interesting combination of ingredients. I would love to try this soup out. Looks very comforting and inviting!

  16. Posted March 26, 2012 at 8:56 pm | Permalink

    Hi Joumana! I’ve missed a few recipes and am here to make up with comments. This soup looks comforting and, of course, lovely. I’m always excited to see your food styling. It’s inspiring and, I think, helps to brand your blog (if that’s part of branding for food bloggers). I’ve always wanted to ask: what camera lens do you use when photographing your food?


  17. Joumana
    Posted March 26, 2012 at 10:52 pm | Permalink

    @Alaiyo: I use a Rebel T1I and a macro lens 50mm ( that’s all I see on the lens!)

  18. Posted March 27, 2012 at 8:58 am | Permalink

    Interesting with this addition of green tea…

    Life and travelling

  19. Posted April 22, 2012 at 2:59 pm | Permalink

    I was so intrigued by this soup, that I had to make it myself- so I did. The use of the green tea as stock was particularly novel and worked really well. I modified the technique a bit, the cilantro (coriander) was still the major taste as you say.

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