📖 Instructions

1. Prepare the broccoli: Wash the broccoli head thoroughly. Cut off the florets and roughly chop them into smaller, more manageable pieces. You should have around 4 cups of chopped broccoli. Don't discard the stalk! Peel the tough outer layer and chop the tender inner part into small cubes—it's perfectly delicious and adds extra nutrients. Set aside.
2. Sauté the aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent. Stir occasionally to prevent browning. Next, add the minced garlic and grated ginger. Sauté for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Add the broccoli and water: Add the chopped broccoli florets and stalk to the pot. Pour in the water (or broth, if using). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the broccoli is tender and easily pierced with a fork. Keeping the lid on helps trap the steam and cook the broccoli evenly.
4. Blend the soup: Once the broccoli is cooked, remove the pot from the heat. If using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. If using a regular blender, allow the soup to cool slightly before transferring it in batches to the blender. Be cautious when blending hot liquids, as they can create pressure and cause splattering. Hold the lid down firmly with a towel while blending. Blend until smooth. Return the blended soup to the pot.
5. Stir in coconut cream and season: Stir in the coconut cream until well combined. The soup should now have a beautiful creamy texture and a richer flavor. Season with salt and pepper to taste. Start with a small amount of salt (about 1/2 teaspoon) and adjust as needed. Remember, you can always add more, but you can't take it away! Taste the soup and add more ginger or garlic powder if desired. The flavor should be well-balanced, with the ginger providing a pleasant warmth.
6. Garnish and serve: Ladle the soup into bowls. Garnish with a swirl of coconut cream, a sprinkle of sesame seeds, and a few fresh cilantro leaves, if desired. A drizzle of sesame oil can also add a nice touch. Serve hot and enjoy! This soup pairs well with crusty bread or a side salad for a complete and satisfying meal.