This healthy and hearty Broccoli Trout Soup is packed with flavour, and it’s also creamy without any added cream. That’s the perfect recipe for the cold time of the year.Jump to Recipe
Blogging (In January) Is Hard!
Hello, everyone! It’s almost the end of January, but I am only posting the second recipe 2021. Obviously, I’ve been a bit sluggish even though I do cook and photograph a lot. It’s just when you don’t have much energy for the actual blogging part. That happens, especially when it’s one of the coldest months of the year.
However, I am aiming to change this pattern, and I hope to get two recipes this week. Fingers crossed! By the way, if you missed my previous recipe, Creamy Salmon Soup, you should probably check it as well.
Since it’s Monday and since it’s rather hard to get some separate words into a coherent blog post, I will keep it sweet and short this time. Perhaps, I will keep it short and sweet for a while – just until I am back to my blogging routine :)
Besides, who needs a long blog post when it comes to this tasty Broccoli Trout Soup? January (As well as February and March) is the soup season, and I am going to share quite a few ideas.
The winter in Nova Scotia has been relatively mild so far with some reasonable amount of snow (By the way, should I include the images of both our pets enjoying the snow? Well, Dar (Darry – the dog) mostly enjoys it while Daisy (the cat) enjoys it moderately. She still prefers to cuddle by the fireplace on a snowy day.) Despite the moderate winter, we always crave for something hot and cozy. We do love our salads throughout the winter too, but alternating cold and warm recipes is a great way.
Broccoli Trout Soup
This Broccoli Trout Soup is a healthy and light yet comfort and tasty recipe. It does not taste bland at all. Besides the broccoli, I added some spinach and peppery arugula. For an extra kick, I spiced up the soup with smoked paprika, chipotle, chilly flakes, and white pepper. It was not too spicy though, and you might even want to add more spices.
As I said, this soup does not include any cream or even butter which I often use to make soup. Instead, the soup is topped with a pan-seared trout, as the protein part. Optionally, you can drizzle with some tahini and sesame seeds – that will be delicious, too. While I used trout, salmon filets would be absolutely fine; perhaps even more delicious.
lastly, Daisy 100% approved this Broccoli Trout Soup. Well, technically, she wasn’t impressed by the soup itself, but she clearly approved the trout part. And I certainly hope that you will like and approve this recipe too!
Cheers and see you (hopefully) soon.
Broccoli Trout SoupCourse: Soups
This healthy and hearty Broccoli Trout Soup is packed with flavour, and it’s also creamy without any added cream. That’s the perfect recipe for the cold time of the year.
- The Soup:
1 tbsp. olive oil
2-3 garlic cloves, minced
~ 2 lb. broccoli florets (fresh or frozen)
2-3 handfuls of greens such as spinach or arugula
~ 6-7 cups of water
salt, to taste
1/8 tsp. white pepper, chilly flakes, and chipotle each – or to taste
1/2 tsp. smoked paprika
1 tsp. Italian seasonings
- The Trout:
2 trout (or salmon) filets, skins on or off (about 200 gr. each)
1 tbsp. olive oil
1/8 tsp. pink peppercorns, crushed
1/4 tsp. Italian seasonings
a small pinch of salt
- Optional Toppings:
- In a large pot, combine 1 tbsp. of olive oil and garlic and cook for about 5 minutes over low-medium heat. Add the seasonings and cook 1 minute, until fragrant.
- Add the broccoli and cover with 6 cups of water. Cook for about 10 minutes or until the broccoli is soft (but not mushy). Add the greens and cook for about 2-3 minutes, until wilted.
- Off heat and let it cool for a few minutes. Pure, until the desired consistency. If the soup is too thick to you liking, add another cup of water or so then warm through. Try and adjust seasonings, if necessary.
- For the trout, heat the olive oil in a non-stick thick pan over medium high heat. The oil should shimmer
- Place the trout in the pan, skin side down. Season with the salt, Italian seasonings, and pink peppercorns. Cook for around 5 minutes or until golden brown crust. Carefully flip and cook for another 40 seconds – up to a few minutes, until the fish is flaky. The time will also vary depending on the size and the desired level of doneness (Some people prefer less flaky and tender but crispier and drier.)
- Serve the soup topped with the trout broken into small pieces, Optionally, drizzle with some tahini or sprinkle with sesame seeds. Enjoy!