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Feb 24, 2014 03:25 PM

help me "enhance" my broccoli soup

made a very basic broccoli soup, sautéed one onion, one clove garlic and simmered the broccoli and one potato (for thickening) in TJ's miso ginger stock (slightly diluted). Added a sprinkle of powdered ginger and 5-spice, S+P. Pureed when softened. The flavor is basically good. But I want to eat it for lunch and it's lacking something to make it feel "substantial", I guess I need something solid to round it out. Or maybe it doesn't feel like lunch unless I'm chewing. Tried adding some cooked barley (not bad). I would rather keep it vegetarian. Tofu doesn't seem like the right "add in". I'm stumped.

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  1. I was going to say tofu. Damn.
    Squash of some type, cubed?

    1 Reply
    1. re: pinehurst

      might still try the tofu, have some baked/seasoned slabs in the fridge, which are somewhat more "chewy".
      Like the shiitake idea, I think a chewy mushroom would play well.
      Since I have one serving in the fridge and 2 more in the freezer, can try a couple of options.

    2. Do you have any more broccoli? I like to reserve some of my broccoli to add back in after pureeing. If not that, then maybe cook some diced potatoes to stir into your soup.

        1. How about some cooked faro, has a nice nutty flavor.

          1 Reply
          1. I like to add Quinoa to my pureed broccoli soup. I guess that's sort of similar to barley though.