Name: Broccoli Soup With Turmeric, Peanuts, and Crispy Shallots
Yield: 4 Servings
Ingredients: 2 medium shallots, thinly sliced into rings; ½ cup plus 3 Tbsp. vegetable oil; ⅓ cup unsalted dry-roasted peanuts, coarsely chopped; ½ tsp. ground turmeric; Kosher salt; 2 small heads of broccoli (about 1½ lb. total); 1 large onion, finely chopped; 1 serrano or other green chile, thinly sliced; 4 garlic cloves, coarsely chopped; 1 medium Yukon Gold potato, peeled, cut into 1" pieces; 1 bunch mature spinach, thick stems trimmed; 1 Tbsp. fish sauce; ½ cup mint leaves and/or cilantro leaves with tender stems

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Photograph by Jessica Pettway, food styling by Sue Li, prop styling by Sophie Strangio

You won’t find a drop of dairy in this bright green version of the cafeteria standard cream of broccoli soup. It gets extra color from spinach and a perfectly creamy texture from potato. To make the soup vegan, replace the fish sauce with a spoonful of white miso.

Recipe notes

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