Sesame-Ginger Broccoli Soup

• 10 cups broccoli florets, divided
• 1 2-inch piece fresh ginger, peeled and sliced
• 1 tsp. salt
• 2 Tbs. low-sodium tamari or soy sauce
• 1 Tbs. toasted sesame oil
• 1 Tbs. pickled ginger, plus more for garnish, plus 1 Tbs. pickling liquid
• 1 Tbs. toasted black and/or white sesame seeds, for garnish

1. Set aside 2 cups smallest, prettiest broccoli florets.
2. Bring 8 cups water, fresh ginger, and salt to a boil in large pot.
3. Add remaining 8 cups broccoli florets; cook 5 to 7 minutes, or until broccoli is bright green and tender.
4. Transfer broccoli from water to blender with slotted spoon; discard ginger.
5. Carefully add cooking water, tamari, oil, pickled ginger, and pickling liquid to blender.
6. Puree until smooth.
7. Return soup to pot, and turn heat to medium-low.
8. Add reserved 2 cups broccoli florets, and simmer soup 5 to 7 minutes, or until florets are crisp-tender.
9. Season with salt and pepper, if desired.
10. Garnish with pickled ginger and sesame seeds.

broccoli florets, fresh ginger, salt, tamari, sesame oil, pickled ginger, black andor

Taken from www.vegetariantimes.com/recipe/sesame-ginger-broccoli-soup/ (may not work)